Sirloin Citrus Salad



INGREDIENTS:

1 pound boneless beef top sirloin steak,
cut 1 inch thick

1 tablespoon olive oil

4 cups torn romaine lettuce

2 oranges, peeled and separated into segments

1/4 cup walnuts, toasted

Sliced strawberries, optional

DIRECTIONS:

1. Prepare Citrus Vinaigrette(1); reserve

2. Cut beef steak into 1/8 inch thick strips; cut each
strip in half.

3. Heat oil in a large nonstick skillet over medium-high
heat. Stir fry beef (1/2 at a time) 1 to 2 minutes.

4. Remove with slotted spoon; season with salt, if desired.
Toss lettuce, beef and oranges in large bowl.

5. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette.
Garnish with strawberries, if desired. Serve immediately.

(1) Citrus Vinaigrette: Thoroughly combine 2 tablespoons
each orange juice and red wine vinegar, 1 tablespoon olive
oil, 2 teaspoons honey and 1 1/4 teaspoons Dijon-style
mustard. Yield Approximately 1/3 cup. Recipe may also be
prepared using beef top round steak cut 1 inch thick or
flank steak. Serving suggestion: Sesame bread sticks



Sirloin Citrus Salad