Hot beef salad

Yield: 4 Servings

Ingredients:

1 ea (1-lb) flank steak -partially frozen
2 tb Soy sauce
1 tb Vegetable oil
1/2 ts Sugar
3 ea Garlic cloves minced
1 md Size onion
2 sm Dried chilies
2 tb Soy sauce
2 tb Beef stock
5 tb Vegetable oil
1/2 ts Sugar
12 ea Red-leaf-lettuce leaves
2 md Size tomatoes each cut -into 6 slices
16 ea Cilantro sprigs Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into
1/8-inch-thick slices. Place in a medium-size bowl. Add 2 T soy sauce
1 T oil
1/2 t sugar

Instructions:

and garlic. Mix well. Cover and marinate in refrigerator at least 2 hours. Mix again and bring to room temperature before cooking. Cut onion in half lengthwise. Cut each half into quarters making 8 wedges. Separate onion layers; set aside. Soak chilies in warm water about 30 minutes or until softened. discard seeds and stems and mince chilies. Combine chilies remaining 2 T soy sauce and beef stock in a small bowl. Heat wok over high heat. Add 4 T oil and heat. Add onion; stir-fry 1 minute. Remove onion with a slotted spoon draining oil back into pan; place onion in a small bowl. Add steak to wok; stir-fry 3 minutes. Remove steak and any liquid in wok; add to onion. Heat remaining 1 T oil in wok. Add remaining 1/2 t sugar. As soon as sugar melts stir in chili mixture. Return steak and onion to wok; stir-fry 1 minute. Remove from heat. Arrange 3 lettuce leaves on each of 4 lightly heated large individual plates or platters. Place 1/4 of beef in center of each serving. Arrange 3 tomato slices around beef. Arrange 4 cilantro sprigs on each serving. Makes 4 servings. Hot Beef Salad - viet nam