Ingredients

Directions

1. Combine cornstarch, soy sauce, gingerroot, lime juice, garlic, sesame oil and chili sauce in a medium bowl. Add beef and toss to coat; let stand for 10 minutes. 2. Chili-Lime Vinaigrette : Meanwhile, whisk together lime zest, lime juice, vinegar, soy sauce, honey and chili sauce in a small bowl; gradually whisk in oil until blended. Set aside. 3. Salad: Heat 1 tsp (5 mL) oil in large skillet or wok over medium-high heat. Stir-fry tomatoes, cucumber, yellow pepper and onion until hot and just wilted; transfer to clean large bowl. Heat remaining oil in same pan; add beef and cook for about 1 minute per side, until browned all over. Add to wilted vegetables; toss to combine. 4. Add Chili-Lime Vinaigrette to pan. Cook over medium heat, stirring and scraping up brown bits from bottom of pan, until slightly thickened and hot. 5. Pour with just enough hot vinaigrette over romaine in a large bowl to moisten; divide among 4 rimmed dinner plates. Top romaine with beef and vegetable mixture. Drizzle remaining vinaigrette over each serving. Garnish with peanuts, if desired.

How to Cook It

Stir-fry

Cuts Used in This Recipe

Hip

Stir-Fried Thai Beef Salad

Ingredients

Directions

How to Cook It

Cuts Used in This Recipe

Beef Stir Fry Strips

Marinating Stir-Fry Strips

Inside Round Stir Fry

Halal Beef Stir Fry