Warm Beef and Veggie Salad with Sesame Dressing

Karen Sokol

Dressing:

3 T. soy sauce

2 T. sesame oil

1 T. rice wine vinegar

1 tsp. grated gingerroot or powdered ginger

1 garlic clove, minced

1/4 tsp. crushed red pepper flakes

Salad:

1 lb. boneless beef top sirloin steak (3/4 inch thick)

1 (1-lb.) pkg. frozen vegetables (broccoli, carrot, and water chestnut blend)

4 c. shredded Chinese (Napa) cabbage or lettuce

Garnish:

2 T. sesame seeds, toasted

In a small bowl, combine all dressing ingredients; blend well

Sprinkle steak with any desired seasoning. Place on broiler pan and broil 4 to 6 inches from heat for 12 minutes, turn once.

Meanwhile, prepare frozen vegetables according to package directions; drain. Use fresh vegetable is desired. Line a large serving platter with lettuce or cabbage.

Cut steak diagonally into 2 x 1/4 inch slices. In large bowl, combine steak and vegetables. Pour dressing over steak and vegetables; toss to combine. Spoon mixture over lettuce; sprinkle with sesame seeds on top. 4 servings.