Sweet And Tangy Beef Salad

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 cup walnut halves
• 2 tablespoons sugar
• canola oil
• salt
• 1 lb beef tenderloin
• 1/4 cup canola oil
• 2 tablespoons sesame oil
• 1 teaspoon chili oil
• 2 tablespoons soy sauce
• 2 tablespoons rice wine vinegar
• 1 tablespoon lemon juice
• 2 tablespoons cilantro, minced
• 1 tablespoon ginger, minced
• 2 teaspoons orange zest, grated
• 1 teaspoon garlic, minced
• 1 carrot, julienned
• 1 red bell pepper, julienned
• 1/2 red onion, thinly sliced
• 2 cups watercress leaves
• 1 cup fresh mint
• 1 bunch fresh spinach, trimmed

Recipe

• 1 place 3 cups of water in saucepan and bring to a boil.
• 2 add walnuts, return to boil and cook for 1 minute.
• 3 drain, rinse under warm water and drain again.
• 4 transfer to large bowl, pour sugar over and stir until dissolved.
• 5 deep fry nuts at 350 for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking.
• 6 spread on paper towel to cool.
• 7 will keep for about 2 weeks in tightly covered container.
• 8 grill beef, rest and cut on bias into thin strips.
• 9 combine canola, sesame oil, chili oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl.
• 10 whisk to blend.
• 11 add beef strips and let stand for 15 minutes.
• 12 just before serving, remove beef from dressing and reserve dressing.
• 13 combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
• 14 dress to taste.
• 15 serve on plates topped with walnuts.