Serves: 6
Total Calories: 274

1 pound beef flank steak or boneless sirloin steak
2 tablespoons sherry
1 tablespoon soy sauce
2 teaspoons sugar
1/2 cup , thinly sliced green onion, (with tops)
2 medium tomatoes, cut into chunks
4 cups sliced mushrooms (about 10 ounces)
6 cups shredded lettuce (about 1 small head) or radicchio (about 2 small heads)
Spicy Dressing (see recipe)
Spicy Dressing:
1/4 cup rice cooking wine or white wine vinegar
2 tablespoons soy sauce
1 teaspoon finely chopped ginger root
1 teaspoon sesame oil
1/8 teaspoon ground red pepper
1 clove garlic, finely chopped
Shake all ingredients in tightly covered

Trim fat from beef steak cut beef with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef, about 1 1/2 hours.) Toss beef, sherry, soy sauce and sugar in glass or plastic bowl or in heavy plastic bag. Cover and refrigerate 30 minutes. Heat 10-inch nonstick skillet over medium-high heat until 1 or 2 drops of water bubble and skitter when sprinkled on surface. Add half of the beef stir-fry until beef is no longer pink, about 3 minutes. Remove beef from skillet drain. Repeat with remaining beef toss beef with green onions in large bowl. Layer tomatoes, mushrooms and lettuce over beef. Cover and refrigerate at least 1 hour but no longer than 10 hours. Pour Spicy Dressing over salad toss until well coated.

1 Serving: Calories 170 (Calories from Fat 55) Fat 6g (Saturated 3g) Cholesterol 55mg Sodium 560mg Carbohydrate 9g (Dietary Fiber 2g) Protein 21g.

From "Betty Crocker's Best of Healthy & Hearty Cooking." Text Copyright 1998 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 6
Total Calories: 274
Calories from Fat: 7

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