Hot Italian Beef Salad
Quickly stir-fry the steak slices and sweet pepper strips, then toss with bottled salad dressing for a satisfying 20-minute dinner.
Ingredients
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1 12-ounce beef top round steak, cut 1 inch thick
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Nonstick cooking spray
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1 medium red or green sweet pepper, seeded and cut into bite-size strips
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1/2 cup bottled fat-free Italian salad dressing
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6 cups torn mixed salad greens
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1/4 cup finely shredded Parmesan cheese (1 ounce)
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Coarsely ground black pepper (optional)
Directions
1.
Trim fat from steak. Thinly slice steak across the grain into bite-size strips.*
2.
Coat an unheated large nonstick skillet with nonstick cooking spray. Preheat over medium-high heat. Add steak and sweet pepper to hot skillet. Cook and stir for 3 to 5 minutes or until steak is desired doneness and sweet pepper is crisp-tender; drain. Add dressing to skillet. Cook and stir until heated through.
3.
Divide the salad greens among 4 dinner plates. Top with the beef mixture. Sprinkle with Parmesan cheese and, if desired, black pepper. Serve immediately. Makes 4 servings.
NOTE
Partially freeze beef for easier slicing.
Nutrition information
Calories 146, Total Fat 4 g, Saturated Fat 2 g, Cholesterol 52 mg, Sodium 410 mg, Carbohydrate 6 g, Fiber 1 g, Protein 22 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Exchanges: Vegetable 2.
Percent Daily Values are based on a 2,000 calorie diet
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