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.

• Preparation Time: 20 mins
• Total Time: 20 mins
• Calories: 274 Calories

Ingredients

• 1 clove garlic, minced
• ¼ cup chopped peanuts
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon sesame oil
• 2 tablespoons chopped fresh cilantro
• ¼ cup rice vinegar
• 1 tablespoon canola oil
• 2 teaspoons chile paste
• 1 (1 inch) piece peeled fresh ginger, grated
• Salt and ground black pepper, to taste
• ¾ pound flank steak, thinly sliced across the grain, then chopped
• ¼ cup reduced-sodium soy sauce
• 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
• Fresh lime wedges

Recipe Instructions

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.