Dressing
¼ cup Rice Wine Vinegar or any Delicate Vinegar
½ cup Sugar
2 Kaffir lime leaves
1 tablespoon Minced cilantro
3 or 4 Red Thai chilies or jalapeno peppers
¼ cup Lemon or lime juice
1 tablespoon Chopped shallots
1 tablespoon Minced garlic
2 tablespoons Chinese chili paste or any garlic chili paste
1 Lemongrass Stalk, minced
½ cup Water
1 tablespoon Minced mint


Beef Marinade
½ cup Hoisin (sweet soy based sauce)
2 tablespoons Soy Sauce
½ tablespoon Minced ginger
1 tablespoon Red wine vinegar
2 tablespoons Sugar


Beef
10 oz. New York steak, cut into thin strips
2 tablespoons Olive oil


Vegetable Stir-fry
1 teaspoon Minced ginger
1 teaspoon Minced garlic
¼ cup Fresh Shiitake mushrooms
½ large head radicchio or your favorite lettuce
1 cup Chopped escarole or your favorite lettuce, bite-size pieces
1 cup Chopped kale or your favorite lettuce, bite-size pieces
½ Maui onion or any sweet onion, sliced
1 Red bell pepper, julienned
1 Yellow bell Pepper, julienned
¼ cup Olive oil
½ cup Cooked Chinese bean thread noodles

1. Combine all the dressing ingredients in a medium bowl and refrigerate the mixture overnight.
   
   
2. Combine Beef Marinade ingredients in a bowl and marinate the beef for 1 hour.
   
   
3. Remove the beef from the marinade. Sauté the beef in olive oil over high heat for about 30 seconds in Roy's Fusion 10" Stir Fry pan or until your desired doneness.
   
   
4. In Roy's Fusion 12" Wok, over medium-high heat, sauté the ginger, garlic, mushrooms, radicchio, escarole, kale, onions and peppers in olive oil for about 1 minute. Add the noodles and cook for 1 minute. Remove the mixture from the heat and transfer it to a plate.
   
   
5. Place the beef over the vegetables and garnish it with 1 tablespoon Roasted Hawaiian macadamia nuts. Sprinkle the dressing around the salad.