- 4
- 17 mins
Ingredients
- 1 tablespoon olive or vegetable oil
- 1 pound beef boneless top sirloin steak, thinly sliced
- 3 tablespoons Dijon mustard
- 1 tablespoon chopped fresh parsley
- 4 cups bite-size pieces iceberg lettuce
- 2 medium celery stalks, sliced (1 cup)
- 4 green onions, sliced
- 1 small red bell pepper, sliced
Preparation
Step 1
1 Heat oil in 10-inch skillet over high heat.
2 Cook beef in oil about 2 minutes, stirring constantly, until brown; drain. Stir in mustard and parsley; keep warm,
3 Toss lettuce, celery, green onions and bell pepper. Divide among 4 dinner plates. Top with beef mixture.
Any kind of lettuce can be used instead of the iceberg. And feel free to use other salad veggies instead of—or in addition to—the ones listed here.
Open a bag of already-washed salad blend to use in place of the iceberg lettuce. You’ll save chopping time and add variety to your salad!
Serves 4
1 Serving Calories170 ( Calories from Fat65 ), Total Fat7 g (Saturated Fat2 g, ), Cholesterol60 mg Sodium350 mg Total Carbohydrate5 g (Dietary Fiber2 g ), Protein24 g