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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This may sound like an unusual combination of flavors, but the strawberries add a fresh sweetness to the soy sauce dressing. Ingredients:
1/2 teaspoon pepper |
1/2 pound trimmed beef tenderloin |
1 large garlic clove, crushed |
cooking spray |
1 cup halved strawberries |
2 tablespoons low-sodium soy sauce |
2 teaspoons sugar |
2 teaspoons white vinegar |
1/4 teaspoon ground ginger |
2 cups hot cooked chinese noodles |
1 teaspoon dark sesame oil |
1/8 teaspoon salt |
1/8 teaspoon pepper |
2 cups torn spinach |
2 teaspoons sesame seeds, toasted |
Directions:
1. Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef; cook 2 minutes or until browned, turning occasionally. Cook over medium-low heat 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from skillet; let stand 5 minutes. Cut into 1/4-inch-thick slices; set aside.
2. Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
3. Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat. Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds.
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