Ingredients
1
lb beef flank steak or boneless beef sirloin steak
2
tablespoons dry sherry or apple juice
2
tablespoons 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 (10 oz)
1
small head lettuce, shredded (6 cups)
1/4
cup rice wine 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
Preparation
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.
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.
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.
In tightly covered container, shake all dressing ingredients until well blended. Pour dressing over salad; toss until well coated.
