Simple Asian Beef Salad

Stack beef steaks; cut lengthwise in half, then crosswise into 1-inch-wide strips. Combine 2 tablespoons dressing, garlic and beef in medium bowl. Cover and marinate in refrigerator 30 minutes to 2 hours.

Discard marinade. Heat large nonstick skillet over medium-high heat until hot. Add half of beef; stir-fry
1 to 3 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef.


Using slotted spoon, add beef to salad greens. Add remaining 6 tablespoons dressing; toss to coat. Sprinkle with peanuts or peas.