Title: Spicy Beef Salad
Categories: Meats, Salads
Yield: 1 Servings

1 lb Beef flank steak
2 tb Sherry
1 tb Soy sauce
2 ts Sugar
2 c Thinly sliced green onions
-(with tops)
2 md Tomatoes, chopped
4 c Sliced fresh mushrooms,
-about 10 ounces~
6 c 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini