Beef and broccoli is always a pleasing dinner combination. When you stir-fry the two and combine them with salad greens and a ready-made ginger vinaigrette, you'll have a Asian-inspired, main-dish salad in just 20 minutes.
Nutrition per serving may change if servings are adjusted.
12 ounces boneless beef sirloin steak
⅔ cup bottled, light ginger vinaigrette salad dressing
3 cups broccoli florets
8 cups mixed spring salad greens or baby salad greens
1 medium red sweet pepper, stemmed, seeded and cut into bite-size strips
Trim fat from beef; thinly slice beef across the grain into bite-size strips. Set aside.
In a wok or large skillet, heat 2 tablespoons of the salad dressing over medium-high heat. Add broccoli. Cook and stir for 3 minutes. Add meat to wok. Cook and stir for 2 to 3 minutes more or until meat is slightly pink in center. Remove beef and broccoli from wok.
In a large bowl, toss together meat, broccoli, greens and sweet pepper. Drizzle with the remaining salad dressing; toss to coat.