• 1 pound boneless beef top sirloin steak, cut 1 inch thick
• 1 tablespoon olive oil
• 4 cups torn romaine lettuce
• 2 oranges, peeled and separated into segments
• 1/4 cup walnuts, toasted
• Sliced strawberries, optional

1. *Prepare Citrus Vinaigrette; reserve
2. Cut beef steak into 1/8 inch thick strips; cut each strip in half.
3. Heat oil in a large nonstick skillet over medium-high heat. Stir fry beef (1/2 at a time) 1 to 2 minutes.
4. Remove with slotted spoon; season with salt, if desired. Toss lettuce, beef and oranges in large bowl.
5. Sprinkle with walnuts. Drizzle with Citrus Vinaigrette. Garnish with strawberries, if desired. Serve immediately.

*Citrus Vinaigrette: Thoroughly combine 2 tablespoons each orange juice and red wine vinegar, 1 tablespoon olive oil, 2 teaspoons honey and 1 1/4 teaspoons Dijon-style mustard. Yield Approximately 1/3 cup. Recipe may also be prepared using beef top round steak cut 1 inch thick or flank steak. Serving suggestion: Sesame bread sticks