Spicy Gingered Beef and Snap Pea Salad

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.

Step: 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.

Step: 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.

Step: 3

Spoon beef over salad. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.

Step: 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.

Per Serving: 274 calories; protein 14.6g; carbohydrates 15.4g; fat 18.1g; cholesterol 26.6mg; sodium 605.8mg.

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