Serves: 4
1 lb lean boneless top sirloin steak, fat
trimmed
1 jalapeno or other small hot chile, stemmed, seeded,
and minced
2 cloves garlic, minced or pressed
1/2 to 3/4 teaspoon ground red pepper
1 Tablespoon soy sauce
1/2 teaspoon sugar
1/3 cup seasoned rice vinegar; or 1/3 cup white wine vinegar mixed with 2
Tablespoon sugar
3 teaspoon oil
8 cups bite-size pieces mixed greens, such as watercress, chicory, radicchio,
butter head lettuce, and looseleaf lettuce, rinsed
and crisped
Freshly ground black pepper
Slice steak across grain into 1/8 inch thick strips about
3 inches long. In a medium size bowl, mix chile,
garlic, red pepper, soy sauce, and sugar. Add steak. Cover and refrigerate at
least 30 minutes or until next day.
Just before serving, stir together vinegar and 2 teaspoon of oil in a large
bowl. Add greens, turning to coat; arrange on individual plates and set aside. Heat remaining oil in a wide nonstick frying pan over high heat.
Add steak mixture and cook, stirring, until steak is browned. Spoon over greens and season to taste with black pepper.