Warm Teriyaki Beef with Pea Shoots

• .333 cup(s) light teriyaki sauce
• 2 teaspoon(s) dark sesame oil
• 1 tablespoon(s) rice wine or cider vinegar
• 1 pound(s) well-trimmed boneless beef top sirloin steak, cut 1-inch thick
• 6 cup(s) packed mesclun salad mix or torn salad greens
• 1 cup(s) pea shoots
• 1 can(s) whole baby corn, drained
• .5 cup(s) corn nuts, drained

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Directions

1. Combine teriyaki sauce and sesame oil. Spoon 2 tablespoons of the mixture over both sides of steak; let stand 5 minutes.
2. Combine remaining teriyaki mixture and vinegar; set aside.
3. Prepare a charcoal or gas grill, or heat a ridged grill pan over medium-high heat until hot.
4. Add steak; grill or pan sear 2 to 3 minutes per side for rare steak or longer to desired doneness.
5. Transfer to a carving board; let stand 5 minutes.
6. Toss mesclun with 3 tablespoons of the reserved teriyaki mixture; transfer to serving plates and top with pea shoots.
7. Cut steak crosswise into 1/8-inch thick slices; arrange over salad.
8. Arrange 4 baby corncobs around edges of salad, forming a "box."
9. Sprinkle corn nuts over beef and drizzle remaining reserved teriyaki mixture over all.

From The RealAge Diet ©2004, Michael Roizen, M.D. and John La Puma, M.D.

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