Sirloin Citrus Salad


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

**Citrus Vinaigrette

1 Tablespoon olive oil

4 cups torn romaine lettuce

2 oranges, peeled and separated into segments

1/4 cup walnuts, toasted

Sliced strawberries, optional



Prepare Citrus Vinaigrette; reserve.

Cut beef steak into 1/8-inch thick strips; cut each strip in half. Heat oil in a large nonstick skillet over medium-high heat. Stir-fry beef (1/2 at a time) 1-2 minutes. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in a large bowl. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately. 

**Citrus Vinaigrette: Thoroughly combine 2 Tablespoons each orange juice, and red wine vinegar. 1 Tablespoon olive oil, 2 teaspoons honey and 1-1/4 teaspoon Dijon-style mustard. Yield: Approximately 1/3 cup

Note: This recipe may also be prepared using beef top round steak cut 1 inch thick or flank steak. 

Serving suggestion: Sesame Bread Sticks!


4 Servings