In The Kitchen: Texas Beef Council's Super Salads

Oriental Express Beef Lettuce Wraps
1-1/2 lbs. Lean ground beef
1/2 cup hoisin sauce
1/2 cup Asian peanut sauce
1 medium cucumber, seeded, chopped
1/4 cup torn fresh mint leaves
salt and pepper
12 large Boston lettuce leaves (about 2 heads) or iceberg, or romaine lettuce
fresh mint leaves

1.Brown ground beef in large nonstick skillet over medium heat 8 to 10 minutes, or until beef is not pink, breaking up into small crumbles.
2.Pour off drippings. Stir in hoisin sauce and peanut sauce; heat through. Just before serving, add cucumber and torn mint; toss gently.
3.Season with salt and pepper. Serve beef mixture in lettuce leaves.
4.Garnish with mint leaves.

Beef, Pasta and Artichoke Toss
1/2 lbs. Beef sirloin steak or shoulder steak, cut 1 inch thick
4 cups uncooked tri-colored rotelle (spiral-shaped) pasta
1 can (14 ounce) quartered artichoke hearts, drained
1 large red bell pepper, cut into julienne strips
1 cup small pitted ripe olives (optional) 2 tbsp.
Thinly sliced fresh basil
1/4 cup olive oil
1/4 cup balsamic vinegar
1-1/2 tsp. Dried basil leaves
3/4 tsp. Salt
1/4 tsp. Pepper

1.Place beef steak on rack in broiler pan so surface of meat is 3-4 inches from heat.
2.Broil steak approximately 16-18 minutes for medium-rare to medium doness, turning once.
3.Let stand 10 minutes. Trim fat from steak. Carve steak lengthwise in half and then crosswise into thin slices.
4. Meanwhile, cook pasta according to package directions. Drain and rinse with cold water.
5.In a large bowl, combine beef, pasta, artichoke hearts, bell pepper, olives, and fresh basil. Mix lightly.
6.In a small bowl, whisk together olive oil, vinegar, basil leaves, salt and pepper. Pour over beef and pasta mixture. Toss to coat.
7.Cover and refrigerate at least 2 hours or overnight, if desired, before serving.