<http://schema.org/recipeInstructions>
" In a small bowl, with wire whisk or fork, mix lemon juice, capers, chopped parsley, sugar, mustard, pepper, 2 tablespoons olive or salad oil, and 3/4 teaspoon salt until well blended. Set dressing aside. Cut red pepper, carrots, zucchini, and jicama into 3-inch-long matchstick-thin strips. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon hot olive or salad oil, cook carrots 1 minute, stirring occasionally. Stir in red pepper; cook 1 minute longer. Stir in zucchini, jicama, and 3/4 teaspoon salt; cook, stirring, until vegetables are tender-crisp. Stir in 2 tablespoons lemon-caper dressing. Arrange vegetables in ring around edge of platter. Arrange roast beef in center of vegetables. If not serving right away, cover and refrigerate. Drizzle roast beef and vegetables with remaining dressing just before serving."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4767/spicy-roast-beef-salad-689/>