Hearty Stir-Fry Salad

• 3/4 cup sherry or chicken broth
• 1/3 cup soy sauce
• 1 small onion, sliced
• 2 garlic cloves, minced
• 1-1/2 teaspoons ground ginger
• 1-1/2 teaspoons chili powder
• 1/2 teaspoon pepper
• 1 pound boneless beef top round steak, cut into 2-inch strips
• 3/4 pound boneless skinless chicken breasts, cut into 1/2-inch cubes
• 4 teaspoons vegetable oil, divided
• 3 medium carrots, julienned
• 1 cup fresh broccoli florets
• 1 medium green pepper, julienned
• 1 medium onion, thinly sliced
• 1 cup sliced fresh mushrooms
• 1/2 cup minced fresh cilantro
• 12 cups torn mixed salad greens
• 3 medium navel oranges, peeled and cut into 1/2-inch pieces

1. In a bowl, combine the first seven ingredients. Pour 2/3 cup marinade into a large resealable plastic bag; add beef. Pour 1/3 cup marinade into another plastic bag; add chicken. Seal bags and turn to coat; refrigerate for up to 2 hours. Cover and refrigerate remaining marinade.
2. Drain and discard marinade from beef and chicken. In a large skillet or wok, heat 1-1/2 teaspoons oil; stir-fry beef until no longer pink. Remove and keep warm. In the same pan, stir-fry chicken in 1-1/2 teaspoons oil until juices run clear. Remove and keep warm. Stir-fry carrots and broccoli in remaining oil for 5 minutes. Add the green pepper, onion and mushrooms; stir-fry for 5-6 minutes or until vegetables are crisp-tender. Stir in cilantro and reserved marinade.
3. Toss salad greens and oranges; place on a large serving plate. Top with the stir-fried beef, chicken and vegetables.

sherry, soy sauce, onion, garlic, ground ginger, chili powder, pepper, steak, chicken breasts, vegetable oil, carrots, fresh broccoli florets, green pepper, onion, mushrooms, fresh cilantro, oranges

Taken from www.tasteofhome.com/recipes/hearty-stir-fry-salad/ (may not work)