Spicy Gingered Beef and Snap Pea Salad
Description
Chopped flank steak cooked with garlic and fresh ginger tops fresh salad greens, colorful bell peppers, cucumber, and snap peas dressed with a zesty ginger dressing.
Ingredients
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3/4 pound flank steak, thinly sliced across the grain, then chopped
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1 tablespoon canola oil
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2 cloves garlic, minced
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1 teaspoon grated fresh ginger
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Salt and ground black pepper, to taste
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1/4 cup reduced-sodium soy sauce
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1/4 cup rice vinegar
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1 (1 inch) piece peeled fresh ginger, grated
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2 tablespoons chopped fresh cilantro
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1 tablespoon sesame oil
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2 teaspoons chile paste
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1 clove garlic, minced
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1 (8 3/4 oz) package DOLE® Extra Veggie™ with Snap Peas
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1 red, yellow or orange bell pepper, seeded and diced
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1/2 cup DOLE® Onion, chopped
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1 small cucumber, diced
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1/4 cup chopped peanuts
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1 tablespoon Chopped fresh cilantro
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Fresh lime wedges
Directions
1
Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
2
Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste. Transfer salad to serving platter or serving plates.
3
Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
4
*Gingered Dressing: Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.