Pepper Steak Ginger Salad (continued)

What You Need

Ingredients
1. A bag or 1-2 heads of Romaine Lettuce
2. A package of Grape Tomatoes (the smaller the sweeter than therefore better)
3. A package of Small Bell Peppers (red-yellow-orange variety; No pre-cut stuff allowed!)
4. A bottle of Ginger Dressing (I recommend chunky over smooth, it usually tastes better)
5. About 1 pound of Steak (I recommend a lean or porous cut: Flank steak is good. You can substitute this for other meats, like chicken breast, or I suppose even Salmon)
6. A decanter of soy-sauce (I prefer regular, but you can use low-sodium if you prefer)
7. A bottle of Macadamia Nut Oil (I recommend this as a first choice; if it’s too pricy or just not on hand, try to stick to something exotic and more finely flavored, like Sesame Oil. Something like Canola oil just adds to much of a starchy flavor to the meat)


Equipment
1. Sharp Knife
2. Cutting Board
3. Wok (or similar cooking pan)
4. Tupperware (just big enough to hold your cut-up meat)
5. Plate (not a paper one: the soy sauce will soak through)
6. Spatula (preferably with a smaller head and long handle)
7. Bowl (just a regular size one; this is not for serving)


A Few Questions Before We Begin…

What kind of dish are you cooking? A starter or a full meal? Refer to the notes above to decide which role you’re trying to fit. Then, simply pick your delivery means, which could range from doing individual bowls for each person, to having a large communal bowl that everyone takes servings from, or even something more interesting like providing the salad disassembled and allowing people to create a “perfect bite” (one piece of everything) using a skewer.