Crunch Oriental Beef Salad

This is a recipe I got from my cooking class.  Its a very delicious and aesthetically pleasing salad :)

 

1 1/2 lbs beef flank steak
2 Tbsp each: vegetable oil, soy sauce, and rice wine vinegar
1/2 cup water
1 cup each: thinly sliced celery and shredded red cabbage
4 green onions
1 package (3oz) beef flavor Ramen noodles
1 tsp sugar
1 tsp each: instant beef bouillon and garlic powder
1 head romaine, torn into bite-sized pieces
1/2 cup slivered almonds*
2 Tbsp toasted sesame seeds**
Ginger dressing

Partially freeze flank steak by placing in freezer two hours prior to preparation time.  Make marinade by combining water, oil, soy sauce, vinegar, sugar, bouillon granules, and garlic powder; mix well.  Stir in beef flavor packet from soup mix.  Slice steak diagonally across the grain into 1/4 inch thick slices; cut slices crosswise into 1 1/2 inch strips.  Pace beef and marinade in plastic zip-lock bag, turning occasionally. Marinate for at least 30 minutes. Prepare ginger dressing.  Drain beef; heat large non-stick frying pan over medium-high heat until hot.  Stir-fry, 1/2 at a time, 5 to 6 minutes or until brown.  Remove beef from pan after each batch is cooked.  Drain beef, add ginger dressing and toss with lettuce, celery, cabbage, almonds, and broken Ramen noodles.  Place in serving bowl.  Sprinkle with sesame seeds.

*To add some optional deliciousness, try making candied almonds by mixing melted butter and sugar together, coating the almonds, spread them out on a cookie sheet and toast them in the oven until golden brown.  After taking them out, lift them off the pan with a metal spatula, and try to keep them separated so they don't cool attached to each other.  Its kind of messy, but extra delicious :)

**To toast sesame seeds, heat sesame seeds in small pan over medium heat until golden, stirring constantly.  Remove from heat and pour into small dish to prevent further browning.