Stir Fry Beef Salad

Stir Fry Beef Salad

Stir Fry Beef Salad

Tender sirloin and a mix of Asian-inspired vegetables, including red pepper, snow peas, carrots and mushrooms, go great on a bed of iceberg Shreds!
Course Salad
Cuisine Asian
Servings 3 people


  • 1 package Fresh Express Shreds! (8-oz)
  • 2 Tablespoon peanut or canola oil
  • Sprinkle of salt
  • 1 teaspoon fresh ginger grated
  • 1 carrot sliced diagonally
  • 1 cup mushrooms sliced thinly
  • 1 red pepper cut into small pieces
  • 1 cup fresh snow peas
  • 1 medium-size sirloin steak sliced into 1/2 inch pieces
  • 3 Tablespoon soy sauce
  • 3 Tablespoon sugar
  • 1/4 teaspoon sesame oil
  • Sesame seeds toasted
  • Your favorite Asian dressing


  • Heat a sauté pan to medium heat.
  • Add one Tablespoon oil.
  • Add carrots and cook for two minutes, tossing as you cook.
  • Add mushrooms, red pepper, snow peas and a sprinkle of salt.
  • Continue tossing ingredients and cooking for two to three more minutes until done.
  • Remove veggies from pan and set aside.
  • In the same pan, add another Tablespoon oil, and quickly cook sliced steak to desired doneness (internal temperature of at least 145 degrees F).
  • Turn the heat to low and add the soy sauce, sugar, sesame oil and fresh ginger.
  • Mix quickly and toss to coat the meat.
  • Turn off heat and add the cooked veggies back in the pan for a quick toss with the meat.
  • Serve Shreds! salad onto three plates, and drizzle lightly with your favorite Asian vinaigrette.
  • Add the cooked steak and veggies on top of the salad.
  • Sprinkle with toasted sesame seeds.
Made with
Shreds ® Iceberg

Recipe Suggestions

Citrus Spring Mix Salad


Salade Lyonnaise

Serves 4
19 mins
French Blue Cheese Valentine’s Day Salad

French Blue Cheese Valentine’s Day Salad

5 mins
More Recipes
Our website uses cookies
This website uses cookies to improve user experience. By using our website consent you to all cookies in accordance with our Cookie Policy. Learn more about our Cookie policy
accept all cookies