BROCCOLI and FLANK STEAK SALAD

This salad makes a hearty first course. It stands alone as a main luncheon course when served on a bed of fresh spinach or romaine. With the addition of a roll or slice of bread, you have a complete meal, offering a variety of texture and color.

1 pound broccoli, cut into spears and peeled {reserve stem ends for another use}
8 ounces {1/2 pound} cooked flank steak or beef tenderloin
1 cup thinly sliced red cabbage
1/2-3/4 cup Soy Dressing {recipe follows}
2 tablespoons toasted sesame seeds {optional}

Lightly blanch the broccoli in salted water. Drain and immerse in ice water to stop the cooking process. {The broccoli should be very green and crisp.} Drain, lay out on a towel, and set aside. Slice the cooked meat across the grain into 1/4" strips and cut the strips into 1 1/2" pieces. Toss with some of the dressing and set aside. In another bowl, toss the sliced cabbage with some of the dressing. Arrange the broccoli, marinated flank steak, and marinated cabbage in an interesting pattern on serving plates. Garnish with toasted sesame seeds if desired.
Makes 3-4 luncheon or 8 first course servings.

SOY DRESSING

1/3 cup rice wine vinegar
1/3 cup vegetable oil
3 tablespoons soy sauce
1 large clove garlic, minced
2 teaspoons minced fresh ginger root

Combine the above ingredients and mix well. Makes about 3/4 cup dressing.