Instructions: * Or more to taste.

** Onions left whole, green tops shredded lengthwise with a sharp knife for 2/3 of their length.

Tear romaine & lettuce leaves in bite size pieces. Carefully remove whole endive leaves from stalk. Enclose greens in plastic bags & refrigerate.In a shallow dish, combine 2 tablespoons each; oil, lime juice & soy sauce.

Add beef strips to this marinade, stir well & let stand at least 1 hour at room temperature. To make dressing, in a blender or food processor, combine 1/2 cup oil, remaining lime juice & soy sauce, ginger, brown sugar, garlic & jalapenos. Process until pureed, set aside. In a heavy skillet, heat remaining 2 tablespoons oil. When oil is hot, drain beef strips (reserve marinade); add beef to skillet & quickly stir fry just until browned on outside. Mix reserved into dressing. To serve, place chilled greens in a large heat proof salad bowl; top with hot beef strips.

"Rinse" out hot skillet with dressing, scraping down sides & bottom to get any remaining browned bits. Pour over beef, then add cilantro, tomatoes & chopped green onions; toss. Garnish with butterflied green onions & serve immediately.

Makes 4 servings.

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