Sirloin Citrus Salad

Yield: 4 servings
     
      1      lb   Boneless Beef Top Sirloin Steak; Cut 
1-Inch Thick
      1      TB   Olive Oil
      4      C    Romaine Lettuce; Torn
      1/4    C    Walnuts; Toasted
      2      lg   Oranges; Peeled And separated Into 
Segments
     
      CITRUS VINAIGRETTE:
     
      2      TB   Orange Juice
      1      TB   Red Wine Vinegar
      1      TB   Olive Oil
      2      ts   Honey
      1-1/4  ts   Dijon Style Mustard
     
      GARNISH:
     
      Sliced Strawberries; Optional
     
      Prepare the Citrus Vinaigrette and reserve.  Cut 
the beef
      steak into 1/8-inch strips and cut each strip 
in half.
      Heat the oil in a large non-stick skillet, over
      medium-high heat and stir fry the steak strips, 
(1/2 at a
      time), for 1 to 2 minutes.  Remove with a slotted 
spoon
      and season with salt, if desired.  Toss the lettuce, 
beef,
      and orange segments in a large bowl.  Sprinkle 
with the
      walnuts.  Drizzle with the Citrus Vinaigrette. 
 Garnish
      with the sliced strawberries, if desired and serve
      immediately.
     
      CITRUS VINAIGRETTE:
     
      Combine the orange juice and red wine vinegar, 
olive oil,
      honey, and mustard, blending well.  Yield: 1/3 
of a cup.
     
      Total preparation time should be less than 1/2 
hour.
     
     
      For the EASY part of the column, I have selected 
that old
      standby Shepherd's Pie.  While this recipe is 
a little
      different, you can make it with any leftover meat, 
gravy,
      and vegetables.  Top with mashed potatoes and 
heat in the
      oven.