1/2 Cup Prepared horseradish sauce
2/3 Cup Bottled red wine vinaigrette
1 1/4 Lb. Beef flank steak, cut into 1/8-inch strips
Salt and pepper to taste
4 Cups Romaine lettuce, broken bite-size
1 1/2 Cups Red and yellow bell pepper strips, onion and celery slices, cut bite-size
In a bowl, whisk together the horseradish and vinaigrette. Reserve half, and pour remaining half into a self-sealing plastic bag. Add steak strips and turn to coat well. Seal bag, place in pan to avoid leaks and refrigerate for at least 2 hours or up to 6 hours. When ready to serve, remove beef from marinade, discard all but 1 Tbsp., and drain to remove excess liquid. Bring a wok (or large heavy frying pan) to almost smoking on high heat; add oil and heat. Stir-fry beef strips until browned, 3-4 minutes. Salt and pepper to taste. In a bowl, toss together vegetables, romaine and reserved dressing to coat well. Spoon onto serving plates, and top with hot beef strips, dividing evenly. Serve at once.
Comments: Substitute your favorite fresh vegetables. For even faster preparation, cut leftover beef, cooked rare, into strips and omit marinating and stir-frying.