Asian Beef Salad

4 c chopped Romaine lettuce 
1 piece of Beef about 8-10 oz 
2 T Peanut Oil 
1 small can of water chestnuts, diced 
2 scallions, chopped 
1 half red onion thinly sliced 
½ c carrots, diced 
1/4 c chopped, fresh cilantro leaves 
1/2 Jar of Emily G’s Peach Marmalade 
1 T rice wine vinegar 
2 t sesame oil 
salt and pepper to taste 
 
Heat pan with peanut oil in a wok or skillet.  Slice beef very thin and quickly cook at a high heat  
Toss lettuce in a large bowl with carrots, water chestnuts, scallions, red onion and cilantro.  In a small bowl, whisk together jam, vinegar and sesame oil.  Season with salt and pepper. Place lettuce mixture on serving plate and top with sliced beef.  Pour jam mixture over salad and serve immediately.