Warm Beef Stir Fry Salad

From my friend June Baker. The recipe was adapted from "Yan Can Cook."

Beef can be served warm or at room temperature.

Marinade:
Soy sauce
Sherry
Vegetable oil
Cornstarch dissolved in water
Chopped shallot
Chopped clove(s) garlic

Dressing:
2TB rice vinegar
2TB oil
1TB toasted sesame oil
Black pepper to taste

Other ingredients:

Salad greens
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.