3/4 pound boneless beef sirloin steak
1 tablespoon cornstarch
2 tablespoons soy sauce
2 cloves garlic, minced
1 teaspoon sesame seed, toasted
1/4 teaspoon crushed red pepper
Korean dressing (recipe follows)
3/4 pound bok choy cabbage
Boiling water
1/4 pound fresh snow peas, trimmed
1 small cucumber
1/4 pound fresh bean sprouts
1 tablespoon canola oil

Recipe Directions
Cut beef across grain into thin slices, then into strips. Combine cornstarch, soy sauce, garlic, sesame seed and pepper in small bowl; stir in beef. Let stand for 15 minutes. Meanwhile, prepare Korean dressing. Separate and rinse bok choy; pat dry. Slice bok choy stems and leaves crosswise into thin strips. Pour boiling water over snow peas in bowl; let stand 30 seconds. Drain; cool under cold water and drain thoroughly. Cut cucumber in half lengthwise; remove seeds. Cut halves crosswise into thin slices. Arrange vegetables on large platter or in shallow bowl; cover and refrigerate until chilled. Heat oil in hot wok or large skillet over high heat. Add beef; stir-fry 2 minutes. Remove from heat and cool slightly; spoon onto platter with vegetables. To serve, pour desired amount of Korean dressing over meat and vegetables; toss to combine.

Korean dressing:
Whisk together 2/3 cup mayo, 4 teaspoons lemon juice, 1 tablespoon soy sauce, 1 tablespoon minced green onion, 1 tablespoon water and 2 teaspoons sesame seed, toasted. Cover and refrigerate until ready to serve.

Serves 4