Title: Warm Beef and Herb Salad
Categories: Beef Salad
Yield: 4 Servings

		BARB DAY - GWHP32A-----
1	lb	Flank steak
6	c	Mixed greens -- torn
1/2	c	Red wine vinegar
1	tb	Olive oil
2		Garlic cloves -- crushed
1	md	Onion -- cut into thin
		Wedges
2	ts	Basil; dried -- crushed
1	md	Red bell pepper
1	ts	Sugar
		Cut into strips
1/2	ts	Salt

Preparation time: 25 minutes Cut beef steak lengthwise into 3 1/8" thick strips, slicing across the grain. Combine vinegar, garlic, basil, sugar, and salt; reserve. Place salad greens in serving bowl. Heat oil in large nonstick skillet over medium-high heat. Stir-fry beef strips (1/2 at a time), 1 to 2 minutes. Remove with slotted spoon and keep warm. Add onion and bell pepper to the sillet, stir-fry 2 to 3 minutes or until tender-crisp. Return beef to skillet with reserved dressing; heat through. Spoon beef mixture and hot dressing over salad greens. Toss and serve immediately. Season with pepper if desired. Serving suggestion: Warm dinner rolls Source: Beef Industry Council

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