Title: Spicy beef salad
 Categories: Meats, Salads
      Yield: 1 Servings
 
      1 lb Beef flank steak
      2 tb Sherry
      1 tb Soy sauce
      2 ts Sugar
      2 c  Thinly sliced green onions
           -(with tops)
      2 md Tomatoes, chopped
      4 c  Sliced fresh mushrooms,
           -about 10 ounces~
      6 c  Shredded lettuce
           -Spicy Dressing (below)
 
  Trim fat from beef steak. Cut beef with grain into 2-inch strips. Cut
  strips across grain into l/s-inch slices. Toss beef, sherry, soy
  sauce and sugar in glass or plastic bowl. Cover and refrigerate 30
  minutes.
  
  Heat 10-inch nonstick skillet over medium-high heat until hot. Add
  half of the beef; stir-fry about 3 minutes or until beef is no longer
  pink. Remove beef from skillet; drain. Repeat with remaining beef.
  Toss beef and onions in large bowl. Layer  tomatoes, mushrooms and
  lettuce over beef. Cover and refrigerate at least I hour but no
  longer than 10 hours. Pour Spicy Dressing  over salad; toss.