Spicy Beef Salad

Ingredients

• 2 tablespoons apple juice dry
• 1 lb beef top sirloin steaks boneless
• 10 oz mushrooms fresh sliced
• 1 clove garlic finely chopped
• 1 teaspoon ginger finely chopped
• 0.5 cup spring onion thinly sliced
• 0.1 teaspoon ground pepper red (cayenne)
• 6 cups lettuce shredded
• 1 teaspoon sesame oil 
• 1 tablespoon soya sauce 
• 2 tablespoons soya sauce 
• 2 teaspoons sugar 
• 2 medium tomatoes cut into bite-size pieces
• 2 tablespoons vegetable oil 
• 0.3 cup citrus champagne vinegar 

Equipment

• bowl
• frying pan

Directions

1. Remove fat from beef.
2. 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.
3. Add beef; toss to coat. Cover; refrigerate 30 minutes.
4. Heat 10-inch skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface.
5. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink.
6. Remove beef from skillet; drain. Repeat with remaining beef.
7. In large bowl, mix beef and onions.
8. Layer tomatoes, mushrooms and lettuce on beef. Cover and refrigerate at least 1 hour until chilled but no longer than 10 hours.
9. In tightly covered container, shake all dressing ingredients until well blended.
10. Pour dressing over salad; toss until well coated.