Vegetables : Fiery Citrus Beef Salad

• 1 large orange
  
• 1 tablespoon soy sauce
  
• 1 1/2 teaspoons Original TABASCO® brand Pepper Sauce, divided
  
• 1 large garlic clove, crushed
  
• 1 pound boneless beef top sirloin steak
  
• 2 tablespoons vegetable oil
  
• 8 ounces bok choy, cut into 1-inch pieces
  
• 2 celery stalks, thinly sliced
  
• 1 red bell pepper, cut into thin strips
  
• 1/2 teaspoon salt
  
• 1/4 cup cashews
  
• Mixed field greens
  

Grate peel from orange and squeeze juice in large bowl. Add soy sauce, 1/2 teaspoon TABASCO^® Sauce and garlic. Cut beef across grain into 1/8-inch slices; add to bowl. Let stand 5 to 10 minutes.

Heat 1 tablespoon oil in 12-inch skillet over medium-high heat. Add beef; cook until well-browned on all sides, stirring constantly. Remove beef to bowl.

In the same skillet, heat remaining tablespoon oil over medium heat. Add bok choy, celery, red bell pepper, salt and remaining teaspoon TABASCO^® Sauce. Cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Stir in beef.

To serve, line platter or bowl with mixed field greens. Top with beef and vegetables; sprinkle with cashews. Serve salad warm or at room temperature.

Makes 4 servings.