1 lb beef flank steak
1 medium onion, cut into thin wedges
1 medium red bell pepper, cut into strips
1 tbsp olive oil
1 tsp sugar
½ cup red wine vinegar
½ tsp salt
2 cloves garlic, crushed
2 tsp dried basil leaves
6 cup salad greens, torn mixed
Cut beef steak lengthwise into 3 strips; slice across the grain into ⅛-inch thick strips.
In a bowl, combine vinegar, garlic, basil, sugar and salt. Set aside. Place salad greens in a serving bowl.
Heat oil in large nonstick skillet over medium-high heat. Stir-fry beef strips (1/2 at a time) 1 to 2 minutes. Remove with slotted spoon; keep warm.
Add onion and bell pepper to same skillet; stir-fry 2 to 3 minutes or until crisp-tender.
Return beef skillet with reserved dressing; heat thoroughly. Spoon beef mixture and hot dressing over salad greens.
Toss and serve immediately. Season with pepper, if desired.
Sugar: 2g
:
Calcium: 16mg
Calories: 77kcal
Carbohydrates: 5g
Fat: 4g
Fiber: 1g
Iron: 1mg
Potassium: 151mg
Protein: 5g
Saturated Fat: 1g
Sodium: 208mg
Vitamin A: 1075IU
Vitamin C: 36mg
