1 lb. well-trimmed beef top sirloin steak, cut 1 inch thick
3 c. sliced napa cabbage
3 c. romaine lettuce, cut 1/4 inch
1/2 c. thin diagonally sliced carrots
1/2 c. thin sliced cucumber
1/2 c. thin sliced radishes
1 c. cooked rice
24 pea pods, blanched
Sesame Marinade and Dressing (recipe follows)

Prepare Sesame Marinade and Dressing. Place beef top sirloin steak in plastic bag; add reserved marinade, turning to coat. Close bag securely and marinate in refrigerator 2 hours, turning once. Remove from marinade; place on rack in broiler pan so surface of meat is 3 to 4 inches from heat. Broil 14 to 16 minutes to doneness desired (rare to medium-rare), turning once. Let stand 5 minutes. Carve steak into thin slices.

Meanwhile, combine napa cabbage, romaine, carrots and radishes; place an equal amount of each on 4 individual plates. Arrange an equal number of cucumber slices in circle at top of salad greens on each plate. Mound 1/4 cup rice on each cucumber circle. Fan pea pods around both sides of rice. Arrange steak slices as spokes on salad greens, radiating down from rice. Serve dressing with salad. Makes 4 servings.

SESAME MARINADE AND DRESSING:

3 tbsp. dry sherry
3 tbsp. light soy sauce
3 tbsp. rice wine vinegar
2 tbsp. hoisin sauce
1/2 tsp. grated fresh ginger
1/4 c. water
2 tbsp. chopped green onion
1 tbsp. sugar
1 tbsp. Oriental dark roasted sesame oil

Combine dry sherry, soy sauce, vinegar, hoisin sauce and ginger; mix well. Divide mixture in half; reserve half for steak marinade. To prepare dressing, combine remaining mixture with water, green onion, sugar and oil; mix well. Yield: 1/3 cup marinade; 3/4 cup dressing.