THAI-STYLE BEEF SALAD-Maryelle

• Dressing
• 1/4 c. water
• 1/4 cup rice wine vinegar
• 1/4 cup hoisin sauce
• 2 Tbs sesame oil
• 2 Tbs crushed red pepper flakes
• 1 garlic clove, finely chopped
• Salad:
• 2 Tbs oil (sesame is good)
• 3/4 lb top round steak, thinly sliced
• 1 (14-ox) pkg. frozen broccoli and red peppers
• (i used fresh broccoli and steamed it)
• 6 cups thinly sliced bok choy (nappa cabbage is good)
• 1/2 cup thinly sliced green onions
• 2 Tbs chopped peanuts( or more is delicious, if you like peanuts)
• In small saucepan, combine all dressing ingredients; blend with wire wisk until smooth. Set aside.
• Heat large skillet over medium-high heat until hot. Add 1 Tbs of oil; heat until it ripples. Add beef; cook and stir 3 to 4 minutes or until browned; drain. Remove from skillet; keep war. Heat remaining 1 Tbs. oil Add frozen vegetables cook and stir 5-7 minutes until crisp-tender.
• Warm dressing over medium heat. Arrange bok choy and green onions on each of 4 plates; top with meat and begetables. drizzle each with dressing; sprinkle with peanuts.
• *I made dressing, and cooked beef in advance, as it was for Sunday, i just reheated them, and as aforementioned i didn't fry frozen vegetables, i steamed fresh ones. Tossing all together works great, just make sure beef and peanuts are on top, as they will sink when tossed.