Crunch Oriental Beef Salad

Ok, I was skeptical when Amber first told me about making this salad in her foods class at BYU-Idaho but then she made it for us for dinner tonight and it is delicious! We loved it. It is better than the salad Henry likes to order from our favorite Thai restaurant.

1 1/2 pound beef flank steak
2 T. each: vegetable oil, soy sauce, and rice wine vinegar
1/2 cup water
1 tsp. sugar
1 tsp each: instant beef bouillon and garlic powder
1 head romaine, torn into bite-size pieces
1 cup each: thinly sliced celery and shredded red cabbage
4 green onions, sliced
1/2 cup slivered almonds
2 T. toasted sesame seeds
1 package beef flavor Ramen noodles
Ginger dressing

Partially freeze flank steak by placing in freezer two hours prior to preparation time. Make marinade by combining water, oil, soy sauce, vinegar, sugar, bouillon granules, and garlic powder; mix well. Stir in beef flavor packet from soup mix. Slice steak diagonally across the grain into 1/4 inch thick slices; cut slices crosswise into 1 1/2 inch strips. Place beef and marinade in plastic ziplock bag, turning occasionally. Marinate for at least 30 minutes. Prepare Ginger dressing. Drain beef; heat large non-stick frying pan over medium-high heat until hot. Stir-fry beef, 1/2 at a time, 5 to 6 minutes or until brown. Remove beef from pan after each batch is cooked. Drain beef, add Ginger Dressing and toss with lettuce, celery, cabbage, almonds, and broken Ramen noodle. Place in serving bowl. Sprinkle with sesame seeds. Makes 6 servings.

Ginger Dressing
1/4 cup each: sugar, vegetable oil, rice wine vinegar
1/4 tsp. ground ginger
1/4 tsp. pepper
1 tsp. salt
Combine and whisk until blended.