Warm Beef Stir Fry Salad

(June Baker)

The recipe was adapted from "Yan Can Cook."  Beef can be served warm or at room temperature.

Marinade:

Soy sauce

Sherry

Vegetable oil 

Cornstarch dissolved in water 

Chopped shallot

Chopped clove(s) garli c

Dressing:

2TB rice vinegar

2TB oil

1TB toasted sesame oil

Black pepper to taste

Other ingredients:

Salad greens

1/2 small red onion, sliced or chopped

1/2 cup julienned or sliced cucumber

1/2 cup cilantro leaves, chopped

1/4 cup basil, julienned

3/4 lb. flank steak, thinly sliced

Can baby corn

1.      Combine marinade ingredients in a shallow pan.  Add meat, and turn to coat.  Let stand 30 minutes to 4 hrs in refrigerator.

2.      Whisk dressing ingredients.

3.      Place salad greens in serving utensil.  Add onion, cucumber, cilantro, basil, baby corn.

4.      Stir-fry beef with minced shallots and garlic in a little oil.  Cook until brown on outside, but still pink within.

5.      Arrange beef over salad.

6.      Pour dressing over salad and toss.