From my friend June Baker. The recipe was adapted from "Yan Can Cook."
Beef can be served warm or at room temperature.
Cornstarch dissolved in water
Chopped clove(s) garlic
2TB rice vinegar
1TB toasted sesame oil
Black pepper to taste
1/2 small red onion, sliced or chopped
1/2 cup julienned or sliced cucumber
1/2 cup cilantro leaves, chopped
1/4 cup basil, julienned
3/4 lb. flank steak, thinly sliced
Can baby corn
Combine marinade ingredients in a shallow pan. Add meat, and turn to coat. Let stand 30 minutes to 4 hrs in refrigerator.
Whisk dressing ingredients.
Place salad greens in serving utensil. Add onion, cucumber, cilantro, basil, baby corn.
Stir-fry beef with minced shallots and garlic in a little oil. Cook until brown on outside, but still pink within.
Arrange beef over salad.
Pour dressing over salad and toss.