Warm Teriyaki Beef Salad

1. 1

   In a measuring cup stir together soy sauce, vinegar, and Sherry.

2. 2

   In a bowl toss steak with garlic, gingerroot, and 2 tablespoons soy sauce mixture and marinate while preparing vegetables.

3. 3

   Discard stems from mushrooms and cut mushrooms and scallions into thin strips, keeping them separate.

4. 4

   Peel cucumber and cut in half lengthwise.

5. 5

   With a spoon scrape seeds from cucumber halves, discarding seeds, and cut each half crosswise into 1/4-inch-thick slices.

6. 6

   In a large non-stick skillet heat 1 tablespoon oil over high heat until very hot but not smoking and brown steak, stirring frequently, until any liquid evaporates, about 3 minutes.

7. 7

   Transfer steak to a clean bowl.

8. 8

   In a skillet heat remaining tablespoon oil over moderately high heat until hot but not smoking and saute mushrooms, stirring occasionally, until liquid they give off is evaporated.

9. 9

   Add scallions and bean sprouts and cook 1 minute.

10. 10

    Remove skillet from heat and add steak, remaining soy sauce mixture, and water.

11. 11

    In a large bowl toss together spinach, cucumber, and warm steak mixture.

12. 12

    Divide salad among 2 plates.

* Per serving · 4 servings · Values may vary.

No additional tips available.