Red peppers and scallions are tossed with a peppery dressing and thin-sliced steak in this steakhouse-worthy Warm Beef Salad.
What You Need
Original recipe yields 4 servings
1/2 cup A.1. Cracked Peppercorn Sauce
1/4 cup KRAFT Balsamic Vinaigrette Dressing
3/4 lb. beef top round steak, thinly sliced
1 Tbsp. oil
1 red pepper, thinly sliced
2 green onion s, sliced
8 cups torn salad greens
1 Tbsp. chopped fresh parsley
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Let's Make It
Mix steak sauce and dressing. Pour 1/2 cup over meat in shallow dish; sir to evenly coat meat. Refrigerate 2 hours to marinate.
Remove meat from marinade; discard marinade. Stir-fry meat in hot oil in large skillet on medium-high heat 2 min. Add peppers and onions; stir-fry 2 min. Add remaining steak sauce mixture; bring to boil, stirring frequently. Simmer on low heat until meat is done and peppers are crisp-tender.
Place greens on 4 plates; top with meat mixture and parsley.
Sprinkle with fresh ground pepper just before serving.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
Calories From Fat
% Daily Value*
Total Fat 9g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.