- 1 1/2 pounds [680 g] 3/4-inch [2-cm] thick sirloin steak slices
- 1 medium onion, thinly sliced
- 3 stalks celery, diagonally sliced into 1/4-inch [6-mm] thick slices
- 2 sweet red peppers, membranes removed and seeded, into thin slices
- 1 large head broccoli broken-up into florets, blanched then drained
- 8 ounces [227 g] snow peas, ends removed, blanched then drained
- 8 ounces [227 g] water chestnut slices
- 1 cup [250 mL] roasted peanuts
Salad Dressing
- 2 tablespoons [30 mL] peanut oil
- 3 cloves garlic, minced
- 2 teaspoons [10 mL] crushed chile flakes
- 1/3 cup [80 mL] soy sauce
- 2 tablespoons [30 mL] oriental sesame oil
- 2 tablespoons [30 mL] dry Sherry
- 2 tablespoons [30 mL] rice wine vinegar
- 1 tablespoon [15 mL] minced fresh ginger
- 2 green onions, thinly sliced
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- Into a glass jar with a lid, vigorously shake together all salad dressing ingredients.
- Reserve.
- Pound each sirloin steak until really thin.
- Heat a large frypan over medium heat until really hot.
- Brown beef slices turning once, until done to taste.
- Remove from frypan then cut steaks into 1/2-inch [1.3-cm] wide strips.
- Into a large salad bowl, mix together beef strips, onion, celery and sweet red pepper slices along with broccoli florets, snow peas and water chestnut slices.
- Pour reserved salad dressing all over beef salad; mix well.
- Evenly top salad with roasted peanuts.
- Serve immediately, into individual salad bowls.
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