Asian Beef Salad
- 1 lb top sirloin steak, cut in strips
1 tbsp canola oil
4 medium carrots, peeled, shaved with vegetable peeler to make 'ribbons' (approximately 3 cups)
1/3 cup bottled Asian toasted sesame dressing
2 cups cooked wild rice
1 pkg (9 oz) frozen sugar snap peas, prepared as directed on pkg, drained
1/2 cup diced red pepper
1 pkg (5 oz) mixed spring greens
2 green onions, thinly sliced
2 tbsp sesame seeds, toasted
In large skillet, saute steak in oil. In large bowl, combine carrots, dressing, wild rice, snap peas, and peppers. On large platter, spread greens; layer with wild rice mixture. Top with steak, onions, and sesame seeds.
4-6 servingsNutrition Facts
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Recipe compliments of the Minnesota Cultivated Wild Rice Council