Steak, Green Bean and Tomato Salad

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Steak, Green Bean and Tomato Salad
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Steak, Green Bean and Tomato Salad

The steak, green beans and tomato in this recipe are stir-fried and combined with spinach. Fresh, colorful and fun to eat.


This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association.

Ingredients

Servings  4   Serving Size   1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegetables

  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
  • 1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
  • 2-1/2 cups fresh green beans (2-inch pieces)
  • 1 teaspoon olive oil
  • 1 cup cherry or grape tomatoes (cut in half)
  • 5 cups fresh baby spinach (about one 5 ounce package
  • 1/4 cup Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  2. Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet.  Keep warm.
  3. Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
  4. Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.

Nutrition Facts

Steak, Green Bean and Tomato Salad

CaloriesCalories

230 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

3g Per Serving

Nutrition Facts

Calories 230
Total Fat 9.0 g
Saturated Fat 2.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.0 g
Cholesterol 72 mg
Sodium 448 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 0 g
Protein 30 g

Dietary Exchanges
2 vegetable, 3 1/ lean meat

 

The steak, green beans and tomato in this recipe are stir-fried and combined with spinach. Fresh, colorful and fun to eat.


This Heart-Check Certified recipe is brought to you by the National Cattlemen’s Beef Association.

Nutrition Facts

Steak, Green Bean and Tomato Salad

CaloriesCalories

230 Per Serving

ProteinProtein

30g Per Serving

FiberFiber

3g Per Serving
×
Calories 230
Total Fat 9.0 g
Saturated Fat 2.9 g
Trans Fat 0.3 g
Polyunsaturated Fat 0.9 g
Monounsaturated Fat 4.0 g
Cholesterol 72 mg
Sodium 448 mg
Total Carbohydrate 12 g
Dietary Fiber 3 g
Sugars 0 g
Protein 30 g

Dietary Exchanges
2 vegetable, 3 1/ lean meat

Ingredients

Servings  4   Serving Size   1-1/4 cups spinach, 1/2 cup steak, heaping 1/2 cup vegetables

  • 1 pound beef Top Sirloin Steak Boneless, cut 3/4-inch thick
  • 1/4 cup plus 2 tablespoons reduced-fat balsamic vinaigrette, divided
  • 2-1/2 cups fresh green beans (2-inch pieces)
  • 1 teaspoon olive oil
  • 1 cup cherry or grape tomatoes (cut in half)
  • 5 cups fresh baby spinach (about one 5 ounce package
  • 1/4 cup Parmesan cheese

Directions

Tip: Click on step to mark as complete.

  1. Cut beef steak lengthwise in half, then crosswise into 1/8 to 1/4-inch thick strips. Combine 2 tablespoons dressing and beef in medium bowl; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours.
  2. Heat large nonstick skillet over medium-high heat until hot. Add green beans and 1 teaspoon oil; stir-fry 5 minutes. Add tomatoes; stir-fry 2 to 3 minutes or until beans are crisp-tender and tomatoes begin to brown slightly. Remove from skillet.  Keep warm.
  3. Add to same skillet, half of beef; stir-fry 1 to 3 minutes or until outside surface of beef is no longer pink. Remove from skillet. Repeat with remaining beef.
  4. Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.