Stir Fried Beef Salad In Tortilla Cups Recipes

Steps:

• In a large nonstick skillet coated with cooking spray, saute beef, pepper and 2 tablespoons soy sauce in 2 teaspoons oil until meat is no longer pink. Remove and keep warm. , Saute the onion and garlic in remaining oil for 1 minute. Stir in the red peppers, wine and remaining soy sauce; bring to a boil. Return beef to the pan; simmer for 5 minutes or until heated through. , Spread ranch dressing over one side of each tortilla; sprinkle with lettuce, tomato and green onions. Spoon about 3/4 cup beef mixture down the center of each tortilla; roll up.

Steps:

• In a large nonstick skillet, saute steak and onion for 1 minute. Stir in the salsa, cumin, chili powder and garlic powder. , In a small bowl, combine flour and water until smooth; gradually add to the skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Place beef mixture on tortillas; top as desired with cheese, lettuce, tomatoes and additional salsa. Fold in sides.

Steps:

• Partially freeze beef; slice thinly across the grain into bite-size strips.
• In wok or large skillet cook half the beef in hot oil till browned on all sides.
• Remove from pan.
• Repeat with remaining beef and garlic; remove from pan.
• Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok.
• Stir-fry 3 minutes or till vegetables are crisp-tender.
• Return beef to wok; add tomatoe.
• Cook 1 to 2 minutes or till heated through.
• Remove meat-vegetable mixture to serving bowl; keep warm.
• Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted.
• To serve, arrange spinach on four bowls or plates; spoon meat mixture atop.

Steps:

• In a large salad bowl, combine the vinegar, garlic, salt, and pepper.
• Gradually beat in the sesame oil and peanut oil.
• Stir in the onions; then, set aside.
• In a bowl, mix all marinade ingredients well and let meat marinate in mixture for 20 minutes.
• Heat wok over high heat until very hot, then add peanut oil.
• When it's hot, stir-fry the garlic until it turns golden brown (20 seconds).
• Remove with a slotted spoon and drain on paper towels.
• Reheat the oil, and when it's very hot and smoking slightly, add the beef and cook until it's just barely cooked through (2 minutes).
• Remove and let drain through a sieve.
• Add the leaves to the dressing in the bowl and toss thoroughly to coat.
• Garnish with garlic and top with beef.
• Serve immediately.

Steps:

• In a large nonstick skillet, cook beef over medium heat for 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Cool for 10 minutes. Refrigerate until chilled. , Thinly slice the beef; place in a small bowl. Add the onion, salt and pepper; toss to combine. Divide lettuce between two salad plates; top with beef mixture, green pepper, pimientos and olives. Combine sour cream and lemon juice; serve with salad.