Spicy Pacific Rim Salad
- 1/2 pound boneless beef sirloin steak,
sliced 2x1/2x1/4-inch
- Stir-Fry Seasoning (recipe follows)
- 12 ounces fresh green beans
- 2 teaspoons vegetable oil
- 1 teaspoon salt, divided use
- 1/2 teaspoon crushed red chilies
- 1 1/2 cups California seedless grapes
- 1/2 cup thinly sliced radishes
- 1 tablespoon lime juice
- 1/2 teaspoon sesame oil
- 1 tablespoon toasted sesame seeds, optional
- 1 quart cut hearts of romaine lettuce
- 4 small grape clusters, optional
- Place beef in small bowl; add Stir-fry
Seasoning and mix well.
- In a non-stick skillet, stir-fry green
beans in oil until crisp tender; season with 1/2 teaspoon salt.
Remove from skillet.
- Stir-fry beef in same skillet to desired
degree of doneness.
- Return beans to pan; add chilies and grapes
and stir-fry until grapes are barely heated.
- Add radishes, lime juice, remaining salt
and sesame oil.
- Cool to room temperature or refrigerate
until served.
- When ready to serve, mix well and sprinkle
with sesame seeds. Serve on bed of romaine lettuce; garnish with
small grape clusters, if desired.
Makes 4 servings.
Stir-fry Seasoning: Add 1 tablespoon reduced
sodium soy sauce, 1 clove garlic, minced, and 1 teaspoon grated
lime peel; mix well. * If desired, shredded napa or regular cabbage
may be used.
Per Serving: 187.8 Cal., 15.5 g pro., 6.6
g fat (30% Cal. from fat), 18.8 g carb., 37.3 mg chol., 3.4 g
fiber, 573.2 mg sodium.
Recipe provided courtesy of California Table Grape Commission.
