Spicy beef salad

1. Trim fat from beef steak.
2. Cut beef with grain into 2-inch strips.
3. Cut strips across grain into l/s-inch slices.
4. Tossi beef, sherry, soy sauce and sugar in glass or plastic bowl.
5. Cover and refrigerate 30 minutes.
6. Heat 10-inch nonstick skillet over medium-high heat until hot. Add half of the beef; stir-fry about 3 minutes or until beef is no longer pink.
7. Remove beef from skillet; drain.
8. Repeat with remaining beef.
9. Toss beef and onions in large bowl.
10. Layer tomatoes, mushrooms and lettuce over beef.
11. Cover and refrigerate at least i hour but no longer than 10 hours.
12. Pour spicy dressing over salad; toss.
13. 6 servings.