Ingredients
- 1 pound beef top round steak or 1 pound beef shoulder center steaks, cut 3/4-inch thick
- 1 English or hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
- 1 teaspoon olive oil
- 1 cup halved grape tomatoes
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons chopped unsalted dry-roasted peanuts
- Beef Marinade:
- 1/3 cup reduced sodium soy sauce
- 1/4 cup creamy peanut butter
- 1 tablespoon minced fresh ginger
- 1 teaspoon minced garlic
- Cucumber marinade:
- 1/4 cup vinegar
- 2 tablespoons sugar
- 1 tablespoon minced fresh ginger
- 1 tablespoon fresh lime juice
Directions
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes. Drain cucumber in colander; discard marinade. Set aside. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.
This recipe was sent to Farm and Dairy by The Beef Checkoff program. The Beef Checkoff says, ?This salad offers a powerhouse of protein thanks to lean beef top round steak. When shopping for lean beef, remember to look for cuts with ?loin? or ?round? on the label such as sirloin, tenderloin, top round or eye round. These generally have the least amount of fat. There are 29 cuts of beef that qualify as ?lean? according to U.S. Department of Agriculture guidelines.?
