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Prep Time: 60 Minutes Cook Time: 30 Minutes |
Ready In: 90 Minutes Servings: 6 |
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I found this recipe in Dining in Faith Lutheran Church, Kent, Ohio. It was contributed by Rosine Johnson. The recipe below is as written in the cookbook. I like to use olive oil to sautee the onion, and I do not add the salt. Also, I like to top the salad with crumbled blue cheese and balsamic vinegar dressing. As far as the type of steak to use, if you normally enjoy a particular cut, then feel free to use it in this recipe. Ingredients:
1 1/2 lbs beef flank steak |
1/4 cup soy sauce |
1 tablespoon honey |
1 teaspoon cornstarch |
1/4 teaspoon ground ginger |
2 large onions |
salad oil |
1/2 teaspoon salt |
8 cups salad greens |
Directions:
1. Cut steak into 1 1/2 inch thin strips. Toss meat with soy sauce, honey, cornstarch, and ginger. Let marinate a bit.
2. Slice onions and cook, with salt, in hot salad oil. Cook until golden and tender. Remove onions to bowl.
3. Add a bit more oil to skillet, heat and add steak chunks. Cook until medium rare, stirring constantly.
4. Add onions and toss.
5. Top salad greens with hot steak mixture and serve immediately, or refrigerate steak mixture and serve chilled.
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