Spicy Beef Salad

 

1

lb beef flank steak or boneless beef sirloin steak

2

tablespoons dry sherry or apple juice

1

tablespoon olive or vegetable oil

1

tablespoon soy sauce

2

teaspoons sugar

8

medium green onions, thinly sliced (1/2 cup)

2

medium tomatoes, cut into bite-size pieces

4

cups sliced fresh mushrooms (about 10 oz)

1

small head lettuce, shredded (6 cups)

1/4

cup rice vinegar or white wine vinegar

2

tablespoons soy sauce

1

teaspoon finely chopped gingerroot

1

teaspoon sesame oil

1/8

teaspoon ground red pepper (cayenne)

1

clove garlic, finely chopped

• 1 Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. (Beef is easier to cut if partially frozen, 30 to 60 minutes.) In glass or plastic bowl, mix sherry, olive oil, 1 tablespoon soy sauce and sugar. Add beef; toss to coat. Cover; refrigerate 30 minutes.
• 2 Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink. Remove beef from skillet; drain. Repeat with remaining beef.
• 3 In large bowl, mix beef and onions. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
• 4 In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.