Sweet and Tangy Beef Salad

1 cup walnut halves
2 Tbs. sugar
Canola oil
1 lb. beef tenderloin
1/4 cup canola oil
2 Tbs. sesame oil
1 tsp. chile oil
2 Tbs. soy sauce
2 Tbs. rice wine vinegar
1 Tbs. lemon juice
2 Tbs. cilantro -- minced
1 Tbs. ginger -- minced
2 tsp. orange zest -- grated
1 tsp. garlic -- minced
1 carrot -- julienned
1 red bell pepper -- julienned
1/2 red onion -- thinly sliced
2 cups watercress sprigs
1 cup fresh mint
1 bunch fresh spinach -- trimmed

Place 3 cups of water in saucepan and bring to a boil. Add walnuts, return to boil and cook for 1 minute. Drain, rinse under warm water and drain again. Transfer to large bowl, pour sugar over and stir until dissolved.

Deep fry nuts at 350F for about 5 minutes or until golden, remove to a colander, salt and stir every few minutes to keep from sticking. Spread on paper towel to cool. Will keep for about 2 weeks in tightly covered container.

Grill beef, rest and cut on bias into thin strips.

Combine canola, sesame oil, chile oil, soy, vinegar, lemon juice, cilantro, zest, ginger and garlic in bowl. Whisk to blend. Add beef strips and let stand for 15 minutes.

Just before serving, remove beef from dressing and reserve dressing. Combine beef, carrot, red pepper, onion, watercress, mint and spinach in large bowl. Dress to taste.

Source of recipe: Mean Chef