Crunchy Oriental Beef Salad

Partially freeze the flank steak until it is firm. Meanwhile, combine the water, sugar, oil, apple juice, soy sauce, vinegar bouillon and garlic powder. Mix well. Stir in the beef flavored packet from the noodle soup mix.

Slice the steak diagonally across the grain into 1/4 inch thick slices. Cut the slices crosswise into 1 1/2 inch strips. Place the beef and marinade into a plastic bag, turning to coat. Place in the refrigerator and allow to marinate 1-2 hours or overnight.

Prepare the ginger dressing by combining 1/4 cup sugar, 1/4 cup vegetable oil, 1/4 cup rice vinegar, 1 teaspoon of salt, 1/4 teaspoon of ground ginger and 1/4 teaspoon of black pepper and mix well.

Drain the beef and discard the marinade. Heat some oil in a large skillet over medium high heat until hot. Stir fry the beef in batches until browned. Remove the beef and drain on paper towels. Refrigerate cooked beef for 30 minutes or until cool.

Combine the lettuce, celery, cabbage, green onions, almonds and 1 Tablespoon of sesame seeds. Add the crushed ramen noodles, beef and ginger dressing and toss. Sprinkle with remaining sesame seeds.

**This salad doesn’t store well, so add the ramen noodles, beef and dressing immediately before serving**