Use the print button 
on your browser
to print this recipe.

Beef and Broccoli Salad - from Shari in Cali

1 bunch of broccoli (approx. 1 112 lbs.)
1/2 cup sesame oil (not Oriental)
6-8 fresh mushrooms, quartered
1/4 cup balsamic vinegar
1/4 cup soy sauce
1 clove garlic, finely chopped
1/2 tsp. sugar
1 lb. (2 or 3) Top Sirloin or Boneless Strip Sirloins, cooked and sliced into thin strips
1 (14 oz.) can artichoke hearts, quartered
2 avocados, cut into chunks
1 Tbsp. sesame seeds, toasted

Prepare broccoli into flowerets and stems. Sir-fry the stems in 114 cup of oil in a large deep skillet for 2 minutes. Add flowerets and continue to stir-fry for 4 minutes or until crisp-tender. Transfer to large serving bowl. Stir-fry mushrooms in remaining oil for 4 minutes. Add to broccoli.

In a small bowl, mix vinegar, soy sauce, garlic and sugar together. Pour over vegetables and mix well. Stir in beef, artichoke hearts and avocado chunks. Chill for 3-4 hours. Sprinkle with toasted sesame seeds just before serving.

Serves 4-6.