- 1 1/4 pounds boneless beef top sirloin steak, cut 1 inch thick
- 1 (10 ounce) package European or Italian-style mixed greens, such as romaine, radicchio, endive and butter lettuces
- 1 1/2 cups packaged shredded carrots
- 1/2 cup chopped unsalted dry roasted peanuts
- Dressing
- 1/2 cup prepared Italian dressing
- 2 tablespoons soy sauce
- 1 teaspoon grated fresh ginger
- 1/4 teaspoon crushed red pepper
- In small bowl, combine dressing ingredients; whisk until blended.
- Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. In medium bowl, combine beef and 2 tablespoons dressing mixture; toss to coat. Let stand 10 minutes.
- Meanwhile in large bowl, combine mixed greens, carrots and peanuts; toss. Arrange on platter.
- In wok or large nonstick skillet, heat 2 tablespoons dressing mixture over medium-high heat until hot. Add beef, 1/2 at a time, and stir-fry 2 to 3 minutes or until outside surface is no longer pink. Arrange beef on salad; drizzle remaining dressing mixture over salad.