Taiwanese Beef Salad

This was printed in the newspaper and won honorable mention in the 1997 National Beef Cookoff. It is DELICIOUS!!! This is a terrific meat salad to serve guest in the summertime. It's also easy to prepare. Cooks Notes: Good Seasons Italian dressing is superior to most other italian dressings and the only Italian dressing I use (it's the kind you mix in a cruet with oil, water, and vinegar). Ginger may be frozen and grated as needed.

• Ready In: 20 mins
• Serves: 6

Ingredients

• 1 1⁄4 lbs boneless beef top sirloin steaks (1-inch thick)
• 10  ounces  mixed greens
• 1 1⁄2 cups carrots, shredded
• 1⁄2 cup  dry roasted peanuts, chopped

• Dressing or Marinade

• 1⁄2 cup  Italian dressing, see cook's note
• 2  tablespoons soy sauce
• 1  teaspoon ginger, grated (see cook's note)
• 1⁄2 teaspoon crushed red pepper flakes, 1/4 tsp for less bite

Directions

1. Combine dressing ingredients and mix until well blended.
2. Cut steak in half lengthwise, then in 1/4 inch strips.
3. Marinate beef in 2 T dressing for at least 10 minutes (I usually let it marinate a couple of hours, but I believe it will turn out fine with the original 10 minute suggestion).
4. Combine greens and shredded carrots.
5. Heat nonstick skillet to medium-high with 2 T dressing mixture.
6. Cook beef 1/2 at a time 2-3 minutes until outside surface is no longer pink.
7. Arrange beef on salad and sprinkle peanuts on top.
8. Drizzle remaining dressing over salad, or allow diners to pour their own dressing.
9. Enjoy!