Fry Beef Salad

Stir Fry Beef Salad Recipe

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!



  • 1 (8-oz) package Fresh Express Shreds!
  • 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.
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