• 1 pound beef flank steak
• 1/2 cup red wine vinegar
• 2 cloves garlic, crushed
• 2 teaspoons dried basil leaves
• 1 teaspoon sugar
• 1/2 teaspoons salt
• 6 cups torn mixed salad greens
• 1 tablespoon olive oil
• 1 medium onion, cut into thin wedges
• 1 medium red bell pepper, cut into strips.

1. Cut beef steak lengthwise into 3 strips; slice across the grain into 1/8 inch thick strips.
2. Combine vinegar, garlic, basil, sugar and salt; reserve.
3. Place salad greens in serving bowl. Heat oil in large nonstick skillet over medium high heat. Stir fry beef strips (1/2 at a time) 1 to 2 minutes. Remove with slotted spoon; keep warm.
4. Add onion and bell pepper to same skillet; stir-fry 2 to 3 minutes or until crisp-tender. Return beef to skillet with reserved dressing; heat through
5. Spoon beef mixture and hot dressing over salad greens.
6. Toss and serve immediately. Season with pepper, it desired.

Serving suggestion: Warm dinner rolls.

Note: Recipe may be prepared using beef top sirloin or top round steak cut 1 inch thick.