Thai Style Beef Salad

Serves:  4

3 TBS soy sauce
1 1/2 tbs brown sugar
2 TBS water
3/4 pound top round steak, trimmed of fat and cut into strips 2 inches
    long by 1/4 wide by 1/4 inch thick
2 TBS seasoned rice vinegar
1 TBS lemon juice
1 large clove garlic, minced
1 tsp asian sesame oil
1/4 tsp red pepper flakes
4 cups chinese cabbage or iceberg lettuce
1 1/2 cups coarsely grated carrots
1 cup thinly sliced scallions
1 cup cooked spaghetti
1/4 cup loosely packed fresh coriander leaves

In a small bowl combine 1 TBS of the soy sauce, 1 TBS of the brown
sugar, and the water.  Place the beef in a shallow bowl and pour the
soy mixture over it.  Toss to coat.  Marinate for 30 minutes.  Drain
the beef, discarding the marinade.  In a nonstick skillet, stir-fry
the beef over high heat until browned, about 3 minutes.  Remove from
the pan and let cool to room temperature.

In a small bowl, stir together the remaining 2 TBS soy sauce and the
remaining 1/2 tsp brown sugar with the vinegar, lemon juice, garlic,
sesame oil, and red pepper flakes.  In a large bowl combine the beef,
cabbage or lettuce, carrots, scallions, spaghetti and coriander
leaves.  Toss to mix.  Pour on the dressing, toss well, and serve.