Spicy Beef Salad with Plum Dressing


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You'll be sure to spice up any meal when you make this salad!

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Serving Size / Yield

6-8 servings


  • 2 lb. boneless beef sirloin
  • 1/2 C. soy sauce
  • 2 Tbs. dry sherry
  • 2 tsp. vegetable oil
  • 2 Tbs. cornstarch
  • 2 Tbs. brown sugar
  • 2 tsp. crushed red pepper
  • 2 Tbs. vegetable oil
  • 1 C. sliced green onions
  • 1 large head iceberg lettuce or 2 heads romaine lettuce, torn into bite-sized pieces
  • 3-4 cherry tomato halves and parsley for garnish
  • Dressing:
  • 1 C. vegetable oil
  • 3/4 C. red wine vinegar
  • 3/4 C. plum sauce
  • 1/2 C. sugar
  • 1 clove garlic, crushed

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Partially freeze steak.  Slice into 1/8" strips; set aside.  Combine soy sauce, sherry, 2 tsp. oil, cornstarch, brown sugar, and red pepper in a shallow bowl; mix well.  Add steak; cover.  Refrigerate 20-30 minutes. Heat 1 Tbs. oil to medium high in a large skillet. Add green onions; stir-fry 1 minute.  Remove with slotted spoon; set aside. Add remaining Tbs. of oil over high heat.  Add half of steak slices; stir-fry 3-5 minutes, until meat just loses pink color.  Transfer to bowl.  Add remaining steak to skillet; repeat.  Combine steak and green onions; set aside to cool.  To make the dressing,

combine all ingredients in a cruet or jar with a cover.  Cover tightly and shake well. To serve, line serving platter with lettuce. Spoon beef mixture onto lettuce. Garnish with cherry tomato halves and parsley. Serve with dressing on the side.

Yield: 6-8 servings

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