Ingredients
4
4 servings
- •¾ pound flank steak, thinly sliced across the grain, then chopped
- •1 tablespoon canola oil
- •2 cloves garlic, minced
- •1 teaspoon grated fresh ginger
- •Salt and ground black pepper, to taste
- •¼ cup reduced-sodium soy sauce
- •¼ cup rice vinegar
- •1 (1 inch) piece peeled fresh ginger, grated
- •2 tablespoons chopped fresh cilantro
- •1 tablespoon sesame oil
- •2 teaspoons chile paste
- •1 clove garlic, minced
- •1 (8.75 oz) package DOLE® Extra Veggie™ with Snap Peas
- •1 red, yellow or orange bell pepper, seeded and diced
- •½ cup DOLE® Onion, chopped
- •1 small cucumber, diced
- •¼ cup chopped peanuts
- •1 tablespoon Chopped fresh cilantro
- •Fresh lime wedges
Instructions
- 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.
- 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.
- Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
- *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.
Nutritional Facts
Per 4 servings
- Calories: 274
- Carbohydrate: 15g
- Fat: 18g
- Fiber: 4g
- Protein: 15g
- Sugar: 5g
Related Recipes
Sesame-Orange Beef and Veggie Stir-Fry
Ginger Beef Pockets
Hand-Cut Beef Chili and Beans
Fresh Vegetable Stir-Fry with Peppery Orange Beef
Chicken Noodle Salad with Peanut-Ginger Dressing
Cilantro Lime Steak Salad
Chili I
Beef Samosas
Spring Vegetable Potstickers
Spicy Chicken and Spelt Salad
Very Veggie and Beef Chili
