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.
Steak, Green Bean and Tomato Salad
Calories230 Per Serving
Protein30g Per Serving
Fiber3g Per Serving
|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|
|Total Carbohydrate||12 g|
|Dietary Fiber||3 g|
2 vegetable, 3 1/ lean meat
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
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.
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.
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.
Divide spinach evenly among four plates. Top with beef and vegetables. Sprinkle with cheese, if desired. Drizzle with remaining 1/4 cup dressing.