Thai-Style Beef Salad

1 lb. beef sirloin steak (1/2-inch thick)
1 3/4 tbsp reduced sodium soy sauce
2 tbsp rice vinegar
1 tbsp lemon juice
1 1/2 tsp brown sugar
1 clove garlic, minced
1 tsp oriental sesame oil
1/4 tsp red pepper flakes
4 cups shredded iceburg lettuce
1-1/2 cups carrots, shredded
1 cup green onions, thinly sliced
1 cup cooked thin spaghetti (2 oz. dry)
1/4 cup cilantro leaves, loosely packed

Cut beef into strips 2 inches long x 1/4 inch thick. In large non-stick skillet, stir-fry beef strips over high heat until brown, about 3 minutes. Remove from pan; cool to room temperature.

To make dressing, in small bowl mix soy sauce, vinegar, lemon juice, brown sugar, garlic, sesame oil and red pepper flakes; set aside.

In large bowl combine beef with remaining ingredients; toss with reserved dressing. Serve immediately.

Makes 4 servings
Source: PHB