1/3 cup reduced sodium soy sauce
1/4 cup rice vinegar
1 lb. beef top round steak or 1 lb. beef shoulder center steaks (Ranch Steaks), cut 3/4" thick
1 English or hothouse cucumber, cut lengthwise in half, then crosswise into thin slices
1 tsp. olive oil
1 cup halved grape tomatoes
2 Tbsp. chopped fresh cilantro
2 Tbsp. chopped unsalted dry-roasted peanuts
Cut beef steak lengthwise in half, then crosswise into 1/8-inch thick strips. Combine beef marinade ingredients in large bowl. Add beef; toss to coat. Cover and marinate in refrigerator 30 minutes to 2 hours. Whisk cucumber marinade ingredients in medium bowl until sugar is dissolved. Stir in cucumber. Cover and marinate in refrigerator 20 to 30 minutes. Drain cucumber in colander; discard marinade. Set aside. Remove steak from marinade; discard marinade. Heat oil in large skillet over medium-high heat until hot. Add 1/2 of beef; stir-fry 1 to 2 minutes or until outside surface of beef is no longer pink. (Do not overcook.) Remove from skillet. Repeat with remaining beef. Toss cucumber, tomatoes, cilantro and peanuts in large bowl. Divide evenly among 4 plates. Arrange steak slices over salad.
Makes 4 servings.