1 lb. sirloin steak
Juice of lg. pink grapefruit
Juice of 2 lg. oranges
3 zest from 1 grapefruit and 1 orange rind
3 tbsp. fresh ginger, thinly sliced
1 clove garlic, minced
1 tsp. red pepper flakes
1/2 tsp. cumin
3 star fruit, sliced
2 pink grapefruit, peeled with pith removed, sectioned
1 mango, peeled, pitted and cubed
4 tbsp. sesame oil
2 tbsp. rice vinegar
1 tbsp. honey
1 tsp. Dijon style mustard
1 tsp. freshly ground black pepper
1 tbsp. vegetable oil

GARNISH:

Red leaf lettuce to line platter
Grapefruit
Orange
Kiwi slices

Partially freeze beef to ease slicing. Remove fat and slice across grain 1/8 inch thick.

Combine fruit juices, zest, ginger, garlic, pepper flakes and cumin. Pour over beef and marinate at least one hour.

Meanwhile, prepare fruit and place in large bowl. Whisk together sesame oil, vinegar, honey, mustard and pepper, add to fruit mixture and toss gently. Remove meat from marinade, pat dry, reserving marinade.

Heat skillet and add vegetable oil. Saute beef strips a few at a time removing as browned. Add to fruit mixture. Pour reserved marinade into frying pan; raise heat to high and quickly reduce liquid to about half. Pour hot marinade mixture over fruit and meat. Arrange lettuce on large platter. Arrange fruit and meat over lettuce. Serves 4.