Ingredients:
South Pacific Fresh Apple & Sirloin Salad
Created by Kim Landhuis of DeWitt, MI
2nd Place
2011 Favorite Michigan Apple Recipe Contest
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Ingredients:
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2 lbs. Michigan Fuji apples, washed, seeded, shredded
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Garlic powder & black pepper to taste
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3 T fresh lime juice
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1 1/2 tsp. soy sauce
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1/3 C canola oil
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1 medium red onion, peeled, chopped; divided
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4 oz. fresh noodles
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1/3 C Italian vinaigrette (with EVOO*)
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12 oz. top sirloin beef, trimmed, thinly sliced strips
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1 tsp. Pioneer Sugar
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Garnish: Romaine lettuce leaves and apples cut into feathers.
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1/4 C fresh roasted peanuts, coarsely chopped
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* – Extra Virgin Olive Oil
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Directions:
Place shredded apples into a bowl and sprinkle lime juice on; mix evenly. Drain apples before placing on the serving plate later.
In a 2-quart sauce pan, heat canola oil to bubble over medium heat. Place a small amount of noodles into hot oil. They puff up at once, turn noodles to other side and cook for about 3 seconds more or until light gold. Remove noodles to paper towels; set aside. Reserve oil.
Place beef strips into a bowl, add garlic, pepper and soy sauce; mix well. On a nice serving plate, arrange layers of lettuce leaves, drained shredded apples and one half of onion.
In a skillet, heat the remaining oil over medium-high heat, sauté the remaining onion and add beef. Stir and cook until beef turns pink or to desired doneness. Spoon beef over the apple and onion. Mix salad dressing with sugar and stir well. Drizzle the salad dressing on top of beef. Sprinkle peanuts on top of beef and apple. Top with some crispy noodles and serve. Put remaining noodles in a serving bowl on the side.
Yield: 4 servings.