Entrees
| Amount | Measure | Ingredient |
|---|---|---|
| DRESSING | ||
| 1 tsp. | Dijon mustard | |
| 2 tsp. | soy sauce | |
| 3 Tbsp. | rice vinegar | |
| salt and | pepper | |
| 1/3 cup | olive oil _____________________________ | |
| 1 Tbsp. | apple juice | |
| 1 pound | flank steak, sliced in half horizontally | |
| then cut | in thin strips 2"x1/2" | |
| 1 head | escarole or red-leaf lettuce, -- torn | |
| 1 bunch | spinach -- washed and torn | |
| 3 or | 4Tbsp. | oil |
| 1/2 | red onion -- finely chopped | |
| 1 Tbsp. | fresh ginger root -- finely chopped | |
| 2 cloves | garlic -- finely chopped | |
| 1 ear | corn, kernals removed (or use frozen corn) | |
| 1 Tbsp. | soy sauce | |
| cherry tomatoes | for garnish | |
| 1/2 tsp | chili oil (Optional-it's hot) |
Dressing: Whisk all but oil. Gradually whisk in olive oil.In bowl, combine apple juice and beef. Marinate 15 minutes.In large bowl, toss greens with dressing.In wok, warm 2 Tbsp. oil. Stir-fry onion and ginger 2-3 minutes. Add garlic for30 seconds or longer. Set aside. In 1 Tbsp. oil cook 1/2 of beef strips at a time2-3 minutes. Transfer to bowl with onion mixture. Cook corn and soy sauce 1-2minutes. Return meat mixture to pan. Heat 30 seconds.Spoon meat on greens. Garnish with cherry tomatoes. Drizzle with chili oil. Note: chili oil is hot. Can do without it.Good. Serve with hard rolls for a filling, healthy meal.