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Shanghi Spicy Beef Salad

Dressing
1/2 cup rice wine vinegar
1/4 cup sesame oil
1/4 cup oil
1 teaspoon salt
1 tablespoon sugar
1 teaspoon minced garlic
1/2 teaspoon crushed red pepper flakes
1 1/2 teaspoons soy sauce
1 1/2 teaspoons hot sauce
1 1/2 teaspoons fresh minced ginger
2 tablespoons lime or lemon juice
1/3 cup coarsely chopped salted peanuts

Salad:
1 1/2 pounds rare roast beef (you can use deli meat), cut into thin strips
2 seedless cucumbers and sliced 1/4 inch rounds
1/4 pound snow peas, stemmed, blanched 30 seconds
1/2 pound bean sprouts
1 3/4 cups julienned red peppers (about 2 medium)
2 cups finely sliced red cabbage
1 cup thinly sliced green onions
lettuce leaves
1/2 cup chopped salted peanuts

To prepare dressing, whisk together all the dressing ingredients except peanuts. Stir in peanuts just before mixing with salad.

In a large salad bowl combine the beef, cucumbers, snow peas, bean sprouts, peppers, cabbage and onions with the dressing. To serve, arrange salad on lettuce leaves. Sprinkle with peanuts and serve. Makes 6 servings. This recipe can be doubled or tripled.