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Sweet and Tangy Beef salad

Source of Recipe

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List of Ingredients

1 cup walnut halves
2 tablespoons sugar
canola oil
salt
1 lb tenderloin beef
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

Place 3 cups of water in saucepan and bring to a boil.
Add walnuts, return to boil and cook for 1 minute.
Drain, rinse under warm water and drain again.
Transfer to large bowl, pour sugar over and stir until dissolved.
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.
Spread on paper towel to cool.
Will keep for about 2 weeks in tightly covered container.
Grill beef, rest and cut on bias into thin strips.
Combine canola, sesame oil, chile oil, soy, vinegar, lemon juic, cilantro, zest, ginger and garlic in bowl.
Whisk to blend.
Add beef strips and let stand for 15 minutes.
Just before serving, remove beef from dressing and reserve dressing.
Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl.
Dress to taste.
Serve on plates topped with walnuts.