Ingredients

• Dressing:
• 1/2 cup unseasoned rice wine vinegar
• 1/3 cup peanut oil
• 1 tsp salt
• 1 tbsp granulated sugar
• 1 tsp minced garlic
• 1/2 tsp crushed red pepper flakes
• 1 1/2 tsp soy sauce
• 1 1/2 tsp hot pepper sauce
• 1 1/2 tsp fresh minced ginger
• 2 tbsp fresh lime or lemon juice
• 1/3 cup coarsely chopped salted peanuts
• Salad:
• 1 1/2 lbs (about 4 cups) cooked-rare roast beef sirloin -- cut in 1
• 1/2 x 1/4-inch strips
• 2 med (about 2 1/2 cups) cucumbers -- peeled, seeded and sliced 1/4-
• inch thick
• 1/4 lbs snow peas -- stemmed, blanched 30 seconds
• 1/2 lbs bean sprouts
• 1 3/4 cup (about 2 medium) julienned red peppers
• 2 cup finely sliced red cabbage
• 1 cup thinly sliced green onions
• lettuce leaves -- as needed
• 1/2 cup chopped salted peanuts

Directions

1. To prepare dressing, whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad.

2. To prepare salad, combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with dressing.

3. To serve, arrange salad on lettuce leaves. Sprinkle with peanuts.

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