This easy-to-prepare dish provides protein, iron, zinc, and vitamins A, B6, B12, and C. When buying meat, be sure to choose hormone-free, grass-fed, all-natural cuts. Experiment with different kinds of lettuces, adding a few bitter varieties for flavor and better digestion.
Ingredients
- 1 pound sirloin steak fat trimmed
- 2 tablespoons sherry
- 1 tablespoon gluten-free tamari
- 2 teaspoons maple syrup
- 6 cups mixed field greens
- 2 medium tomatoes, cut into chunks
- 1 cup shredded carrots
- 1/2 cup thinly sliced green onions green parts only
- 2 tablespoons sesame seeds
DRESSING
- 1/4 cup rice vinegar
- 2 tablespoons gluten-free tamari
- 1 teaspoon minced fresh ginger
- 1 teaspoon toasted sesame oil
- 1 teaspoon garlic oil
- 1/8 teaspoon ground red or black pepper
Instructions
- Cut steak into strips about 2 inches long (with grain) and 1/8-inch thick (against grain). In a bowl or heavy plastic bag, mix sherry, tamari, and maple syrup. Add beef and toss to coat. Cover and refrigerate 30 minutes.
- Combine all dressing ingredients in a tightly covered container; shake until well blended and set aside.
- Heat a 10-inch nonstick skillet over medium-high heat until drops of water skitter when sprinkled on its surface. Add half of the beef; stir-fry until no longer pink, about 3 minutes. Remove beef and drain skillet. Repeat with remaining beef.
- Combine greens, tomatoes, carrots, and green onions in a large salad bowl. Pour dressing over salad and toss until well coated. Divide salad mixture among serving plates and top with beef strips. Sprinkle with sesame seeds.
