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1 pound Top sirloin steak -- 1" thick
1 tablespoon Olive oil
4 cups Romaine -- torn in bite-size
2 Oranges; peeled -- separated
into segments
1/4 cup Walnuts -- toasted
Strawberries; optional -- sliced
2 tablespoons Orange juice
2 tablespoons Red wine vinegar
2 teaspoons Honey
1 1/4 teaspoons Dijon mustard
Preparation time: 24 minutes Prepare the Citrus Vinaigrette by
thoroughly combining all ingredients.
Makes about 1/3 cup.

Prepare the salad: Cut the beef into 1/8" 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 to 2 minutes. Remove with a slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in a large bowl. Sprinkle with walnuts and drizzle with the Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.
Serving suggestions: Sesame bread sticks.