Serves 6 / This easy-to-prepare dish provides protein, iron, zinc, and vitamins A, B6, B12, and C. When buying red meat, be sure to choose hormone-free, grass-fed, all-natural cuts. Experiment with different kinds of lettuces, adding a few bitter varieties for flavor and better digestion.

SALAD
1 pound sirloin steak, fat trimmed

2 tablespoons sherry

1 tablespoon tamari soy sauce

2 teaspoons maple syrup

6 cups mixed field greens

2 medium tomatoes, cut into chunks

1 cup shredded carrots

1/2 cup thinly sliced green onions (white and green parts)

2 tablespoons sesame seeds

DRESSING
1/4 cup rice vinegar

2 tablespoons tamari soy sauce

1 teaspoon minced fresh ginger

1 teaspoon toasted sesame oil

1/8 teaspoon ground red pepper

1 clove garlic, minced

1. Cut steak into strips about 2 inches long (with grain) and 1/8 inch thick (against grain). In a bowl or heavy plastic bag, mix together sherry, tamari, and maple syrup. Add beef and toss to coat. Cover and refrigerate 30 minutes.

2. Combine all dressing ingredients in a tightly covered container; shake until well blended and set aside.

3. Heat a 10-inch nonstick skillet over medium-high heat until drops of water skitter when sprinkled on its surface. Add half of the beef; stir-fry until no longer pink, about 3 minutes. Remove beef and drain skillet. Repeat with remaining beef.

4. Combine greens, tomatoes, carrots, and green onions in a large salad bowl. Pour dressing over salad and toss until well coated. Divide salad mixture among six serving plates and top with beef strips. Sprinkle with sesame seeds.

PER SERVING: 241 cal, 39% fat cal, 10g fat, 3g sat fat, 58mg chol, 26g protein, 11g carb, 3g fiber, 549mg sodium