| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Meats, Salads |
1 |
Servings |
INGREDIENTS
| 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) |
INSTRUCTIONS
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
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