| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Chicago | Meats, Salads | 4 | Servings |
INGREDIENTS
| 1 | Boneless beef top sirloin steak; cut 1 inch thick | |
| 2 | Cloves garlic; crushed | |
| 2 | ts | Olive oil |
| 1/2 | ts | Cracked black pepper |
| x | Salt | |
| 1 | pk | (10 to 11 oz.) Caesar salad kit |
| x | Parmesan cheese (optional) |
INSTRUCTIONS
Preparation Time: 15 minutes 1. Trim fat from beef steak. Cut steak lengthwise in half and then crosswise into 1/4-inch thick strips. Combine beef, garlic, oil and pepper; toss to coat. Heat large nonstick skillet over medium-high heat until hot. Add beef (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink. (Do not overcook.) Remove from skillet; season with salt, as desired. 2. In large bowl, combine beef with lettuce and dressing from salad kit; toss lightly. Sprinkle with croutons and cheese, if desired. Serve immediately. Makes 4 servings. Source: "Easy Beef Recipes in 30 Minutes or Less" from "Beef. It's What's For Dinner," 444 North Michigan Avenue-18th Floor/30, Chicago, IL 60611. (You can write to them for more recipes.) Typing & MM format provided by Iris Grayson. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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