2 pounds sirloin—thinly sliced
1/4 cup peanut oil
1 Tablespoon Thai seasoning
1/4 cup carrots, shredded
1/4 cup shiitake mushroom—sliced
1/4 cup red bell peppers—julienned
1/4 cup snow pea pod, fresh—blanched
1/4 cup roasted peanuts—chopped
1/4 cup dry sherry
1/4 cup low-sodium soy sauce
2 cup wild greens
1 cup spinach, fresh—chopped
1 cup Sesame vinaigrette
6 pieces wonton wrapper—julienned
2 cup vegetable oil
Fry the wonton strips in the vegetable oil until golden brown. Drain well and reserve.
Combine the sherry, soy, peanut oil and Thai seasoning. Toss the sirloin in the marinate and marinade 2-3 hours.
Heat skillet over medium high heat, and stir fry the sirloin to medium rare. Toss all of the vegetables, salad greens, nuts and sesame vinaigrette together..Place the salad mixture in the center of the plate and lay the warm meat on top of the greens.
Garnish the salad with the fried wonton strips.