Yield: 1 servings
|1 pounds||Beef flank steak|
|1 tablespoon||Soy sauce|
|2 cups||Thinly sliced green onions (with tops)|
|2 mediums||Tomatoes, chopped|
|4 cups||Sliced fresh mushrooms, about 10 ounces~|
|6 cups||Shredded lettuce Spicy Dressing (below)|
Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut strips across grain into l/s-inch slices. Toss beef, sherry, soy sauce and sugar in glass or plastic bowl. Cover and refrigerate 30 minutes.
Heat 10-inch nonstick skillet over medium-high heat until hot. 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. Toss beef and onions in large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and refrigerate at least I hour but no longer than 10 hours. Pour Spicy Dressing over salad; toss.
6 servings. From the files of Al Rice, North Pole Alaska. Feb 1994