Beef, Salads and Dressings

Beef And Broccoli Salad

  • 1 bunch Broccoli, (approx. 1-1/2lbs.)
  • 1/2 cup Sesame oil, (not Oriental)
  • 6 to 8 Fresh Mushrooms, quartered
  • 1/4 cup Balsamic vinegar
  • 1/4 cup Soy sauce
  • 1 Clove garlic, finely chopped
  • 1/2 teaspoon Sugar
  • 1 pound (2 or 3) Top Sirloin or Boneless Strip Sirloins,,
  • ~ Cooked and sliced into thin strips.
  • 1 (14 oz.) can Artichoke hearts, quartered
  • 2 Avocados, cut into chunks
  • 1 tablespoon Sesame seeds, toasted

    • Prepare broccoli into flowerets and stems. Stir-fry the stems in 1/4 cup of oil in a large deep skillet for 2 minutes. Add flowerets and continue to stir-fryfor 4 minutes or until crisp-tender. Transfer to large serving bowl. Stir-frymushrooms in remaining oil for 4 minutes. Add to broccoli.

    In a small bowl, mix vinegar, soy sauce, garlic and sugar together. Pour over vegetables and mix well. Stir in beef, artichoke hearts and avocado chunks. Chill for 3 to 4 hours. Sprinkle with toasted sesame seeds just before. serving.

    Make 4 to 6 servings.

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Ronald Walton of New York, New York. 

    Visit http://www.frommykitchen.net and get your copy of From My Kitchen: Internet-ready recipe software.  Your kitchen will never be the same!