Yield: 4 servings
|1 pounds||Top sirloin steak; 1" thick boneless|
|1 tablespoon||Olive oil|
|4 cups||Romaine; torn in bite-size pieces|
|2 tablespoons||Orange juice|
|2 tablespoons||Red wine vinegar|
|2||Oranges; peeled, separated into segments|
|¼ cup||Walnuts; toasted|
|Strawberries; optional, sliced|
|1¼ teaspoon||Dijon mustard|
Preparation time: 24 minutes
Prepare the Citrus Vinaigrette by thoroughly combining all ingredients. Makes about ⅓ cup.
Prepare the salad: Cut the beef into ⅛" strips; cut each strip in half. Heat oil in a large nonstick skillet over medium high heat.
Stir fry beef (½ at a time) 1 to 2 minutes. Remove with a slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in a large bowl. Sprinkle with walnuts and drizzle with the Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.
Serving suggestions: Sesame bread sticks.
Source: Beef Industry Council