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Spicy Pacific Rim Salad

1/2 pound boneless beef sirloin steak, sliced 2x1/2x1/4-inch

Stir-Fry Seasoning (recipe follows)

12 ounces fresh green beans

2 teaspoons vegetable oil

1 teaspoon salt, divided use

1/2 teaspoon crushed red chilies

1 1/2 cups California seedless grapes

1/2 cup thinly sliced radishes

1 tablespoon lime juice

1/2 teaspoon sesame oil

1 tablespoon toasted sesame seeds, optional

1 quart cut hearts of romaine lettuce

4 small grape clusters, optional

1. Place beef in small bowl; add Stir-fry Seasoning and mix well.
2. In a non-stick skillet, stir-fry green beans in oil until crisp tender; season with 1/2 teaspoon salt. Remove from skillet.
3. Stir-fry beef in same skillet to desired degree of doneness.
4. Return beans to pan; add chilies and grapes and stir-fry until grapes are barely heated.
5. Add radishes, lime juice, remaining salt and sesame oil.
6. Cool to room temperature or refrigerate until served.
7. When ready to serve, mix well and sprinkle with sesame seeds. Serve on bed of romaine lettuce; garnish with small grape clusters, if desired.

Makes 4 servings.

Stir-fry Seasoning: Add 1 tablespoon reduced sodium soy sauce, 1 clove garlic, minced, and 1 teaspoon grated lime peel; mix well. * If desired, shredded napa or regular cabbage may be used.

Per Serving: 187.8 Cal., 15.5 g pro., 6.6 g fat (30% Cal. from fat), 18.8 g carb., 37.3 mg chol., 3.4 g fiber, 573.2 mg sodium.

Recipe provided courtesy of California Table Grape Commission.