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Ingredients:
2 Tbsp Sesame Oil
1 1/2 lb flanks steak thinly sliced acroos the grain
Salt and Pepper to taste (I use fresh ground peppercorns)
10 oz button mushrooms thinly sliced
6 scallions the white and green part, chopped
1 carrot, thinly sliced diagonally
6 tbsp teriyaki sauce
9 cups baby greens like spinache chopped
2 cups of bean sprouts or alfalfa sprouts
Warm sesame oil in a heavy large skillet over high heat. Sprinkle the flank steak with salt and pepper. Add steak to skillet and saute until no longer pink, about 2 minutes. Add mushrooms, scallions and carrots, stir fry until the vegetables are tender but still crisp and still bright in color. Add the teriyaki sauce and toss to blend well.
Arrange the greens on a dinner plate, top with the stir fried mixture and sprouts. Serve Immediatly.
2 Tbsp Sesame Oil
1 1/2 lb flanks steak thinly sliced acroos the grain
Salt and Pepper to taste (I use fresh ground peppercorns)
10 oz button mushrooms thinly sliced
6 scallions the white and green part, chopped
1 carrot, thinly sliced diagonally
6 tbsp teriyaki sauce
9 cups baby greens like spinache chopped
2 cups of bean sprouts or alfalfa sprouts
Warm sesame oil in a heavy large skillet over high heat. Sprinkle the flank steak with salt and pepper. Add steak to skillet and saute until no longer pink, about 2 minutes. Add mushrooms, scallions and carrots, stir fry until the vegetables are tender but still crisp and still bright in color. Add the teriyaki sauce and toss to blend well.
Arrange the greens on a dinner plate, top with the stir fried mixture and sprouts. Serve Immediatly.
