Ingredients (Dressing)
- 2 Tbspns of soy sauce
- 1 Tbspn plus 1 Tspn of honey
- 1 Tbspn plus 1 teaspoon of rice wine vinegar
- 1 Tbspn plus 1 teaspoon of dry sherry
- 2 Tspns of dark sesame oil
- 1/2 Tspn of fresh green chili pepper, minced
- 1/2 Tspn of fresh garlic, minced
Ingredients (Salad)
- 3 cups (loosely packed) mixed greens, such as watercress and torn spinach
- 4 cups (loosely packed) finely shredded Napa cabbage
- 2 medium carrots, coarsely grated
- 1 1/2 cups of fresh bean sprouts
- 1 pound of well-trimmed lean beef sirloin, cut into narrow strips
- 2 Tbspns of cornstarch blended with 2 Tbspns of soy sauce and 2 Tbspns of water
- 1 Tbspn of extra virgin olive oil
- 3/4 cup of fresh green onions sliced diagonally into three quarter inch pieces
Make the dressing: In small bowl or cup, blend soy sauce, honey, vinegar, sherry, sesame oil, chili pepper and garlic. Set this aside.
Meanwhile, make the salad: Line a platter with greens. At one end, arrange piles of Napa cabbage, carrots and bean sprouts. Place beef in a medium bowl, add cornstarch-soy sauce mixture and toss to coat well. In medium nonstick skillet, heat oil over medium-high heat. Add beef and stir-fry until medium-rare, 2 to 3 minutes. Add green onions and stir-fry just until slightly softened, about one minute. Arrange beef mixture at one end of platter. Drizzle dressing over greens and vegetables and serve. On a salad plate, individuals can put the greens that are drizzled with dressing and some beef on top and enjoy. Serves 4.