This recipe for peppy mustang beef salad is from Best of Beef, Volume III, National Beef Cook-Off.
2 pound boneless beef sirloin steak, cut 1-inch thick, or 2 1/2 cups leftover cooked steak or roast beef maybe substituted for sirloin steak.
1/2 cup oil, divided
1/3 cup each steak sauce and red wine vinegar
2 tablespoons Dijon-style mustard
1/2 teaspoon garlic salt
1/2 teaspoon paprika
1 medium green bell pepper cut into 1-inch strips
1 medium red onion, thinly sliced
12 cherry tomatoes, cut in half
1/2 cup sliced water chestnuts, drained
Leaf lettuce
6 cherry tomatoes
Parsley sprigs
Trim excess fat from beef sirloin steak. Cut steak into 1 x 1/2 inch pieces. Heat 1/4 cup oil in large frying pan. Add beef strips and cook until well browned. Remove to large bowl.
Combine remaining oil, steak sauce, vinegar, mustard, garlic salt and paprika; pour over beef, stirring until well coated. Add green pepper, onion, tomatoes and water chestnuts; toss lightly. Cover and chill in refrigerator 2 to 4 hours.
Serve on individual lettuce-lined salad plates or serving platter. Garnish with tomatoes and parsley.
Makes 6-8 servings. Preparation time is 25 minutes. Chilling time is 2 hours. Cooking time is 8 minutes.
The Link LonkApril 20, 2021 at 11:29PM
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CattleWomen’s Corner: Peppy mustang beef salad recipe - Red Bluff Daily News
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