Stir-Fried Beef and Pepper Salad
large tomato, chopped (1 cup)
1/2 of a yellow sweet pepper, cut into thin strips (1/2 cup)
cup snipped basil
tablespoons balsamic vinegar
tablespoon olive oil
cloves garlic, minced
Cooking oil or nonstick cooking spray
ounces packaged beef stir-fry strips
teaspoon black pepper
cups torn mixed greens
- Stir together the tomato, sweet pepper, and basil in a medium mixing bowl. Combine vinegar, olive oil, and 1 minced garlic clove in a screw-top jar. Cover; shake to mix. Pour over vegetable mixture; toss to coat. Cover and refrigerate 4 to 24 hours.
- Lightly coat a large skillet with cooking oil or nonstick cooking spray. Add beef and the remaining garlic. Cook and stir over medium-high heat 2 to 3 minutes or to desired doneness. Sprinkle with pepper and salt. Add vegetable mixture. Heat through.
- Arrange mixed greens on four salad plates. Top greens with some of the hot beef-vegetable mixture. Serve immediately. Makes 4 servings.
From the Test Kitchen
Make it a meal with sliced cantaloupe and fortune cookies.
Nutrition Facts(Stir-Fried Beef and Pepper Salad)
- Per serving:
- 153 kcal cal.,
- 8 g fat
- (2 g sat. fat,
- 26 mg chol.,
- 114 mg sodium,
- 8 g carb.,
- 2 g fiber,
- 13 g pro.
- Percent Daily Values are based on a 2,000 calorie diet