->Thai Beef Salad 08 <-

3 tbsp soy sauce, divided

1 tbsp brown sugar, divided

2 tbsp water

3/4 lb top round beef steak, cut in

2" x

1/4" x

1/4" strips

2 tbsp seasoned rice vinegar

1 tbsp lemon juice

1 lg clove garlic, minced

1 tsp sesame oil

1/4 tsp hot red pepper flakes

4 cup shredded Chinese cabbage or iceberg lettuce

1 1/2 cup coarsely grated carrot

1 cup thinly sliced green onion

1 cup cooked linguini (2 oz. dry)

1/4 cup loosely packed fresh cilantro

1 tablespoon soy sauce,

1 tablespoon brown sugar and water;

pour over beef. Marinate beef 30 minutes. Drain beef, discarding

marinade. In a non stick skillet, stir fry beef over high heat

until browned, about 3 minutes. Remove from pan; cool to room

temperature. Mix remaining 2 tablespoons soy sauce and remaining

1/2 tablespoon of brown sugar with vinegar, lemon juice, garlic,

sesame oil and red pepper. Combine beef with remaining ingredients.

Pour on reserved dressing and toss. Serve immediately. Serves 4.