We have made this a number of times and by far, the most difficult part is cooking the meat just right. The trick is making sure your pan is hot enough, and that you do it in small batches. Other than that, it is quick, easy and very flavorful.

Adapted from Williams Sonoma’s Meat and Poultry

Dressing:
1 Tablespoon Dijon mustard
2 teaspoons soy sauce
3 Tablespoons rice vinegar
Salt and freshly ground pepper
1/3 cup olive oil

Salad:
1 Tablespoon dry sherry
1 lb. flank steak, sliced in half horizontally then cut into thin strips about 2 inches long and 1/2 inch wide
1 head escarole, cored (you could use just about any hearty lettuce – we use romaine)
1 bag spinach
4 Tablespoons peanut oil
2 red onions, finely chopped
1 Tablespoon peeled and minced fresh ginger (more, if you like it)
2 cloves garlic, minced
1 cup corn kernels
1 Tablespoon soy sauce
chili oil or red pepper flakes, to taste
1 basket of Cherry, grape or pear tomatoes cut in half

In a small bowl, wisk together the mustard, soy sauce, vinegar, and salt and pepper to taste. Gradually whisk in the olive oil until blended. Set aside.

In a large bowl, combine the sherry and beef strips, tossing to coat evenly. Let stand at room temerature for 15 minutes.

Tear the lettuce and spinach into bite-sized peices. Place in a large bowl, add the dressing, and toss until evenly coated. Divide the greens evenly among dinner plates and set aside.

In a wok or large frying pan over high heat, heat 2 tablespoons of the peanut oil, swirling to coat the sides of the pan. When it is almost smoking, add the onions and ginger and stir-fry for 30 second longer. Transfer to a bowl.

Add another 1 tablespoon oil to the pan over high heat, again swirling to coat the pan. When the oil is almost smoking, add half of the beef strips and stir-fry until tender but still pink inside, 2-3 minutes. Be sure to distribute the beef evenly in the pan so it comes into maximum contact with the heat and cooks evenly. Transfer to the bowl holding the onion mixture. Repeat with the remaining beef.

Add the corn kernels and soy sauce to the pan over medium-high heat an dstir-fry until the corn is just tender, 1-2 minutes. Return the beef mixture to the pan and stir-fry to heat through, about 30 seconds.

Spoon the misture on top of the greens, dividing evenly among indivudual plates. Garnish with tomatoes. Drizzle with the chili oil (or red pepper flakes) and serve.

Serves 4 small plates, or 2 large ones