Korean Beef Salad

Donna Hackett
Servings: 1

½ pound steak

2 tomatoes sliced

½ head lettuce

1 large sliced onion

6 cloves garlic

1 teaspoon salt

2 teaspoons sugar or Splenda

1 tablespoon vinegar

1 tablespoon lemon juice

1 teaspoon black pepper

Grill the steak medium rare then slice it very thin.  Arrange the lettuce over the plate.  Mix the steak and onions together and place in the middle of lettuce and top with tomatoes.  Mix remaining ingredients and pour over the salad.