Overlook's Thai Beef Salad With Spinach |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Chef Mike at Overlook Hospital, Summit, NJ from their April, 2009 magazine. Sounded good but I haven't had it yet. Ingredients:
10 ounces boneless beef top loin steaks, lean, cut into 1/4-inch strips |
1/2 cup onion, finely chopped |
3 tablespoons reduced sodium soy sauce |
2 tablespoons jalapeno peppers, seeded, deveined and minced |
2 garlic cloves, minced |
1 cup bean sprouts |
1/4 cup fresh cilantro, minced |
2 teaspoons sesame oil |
8 cups fresh spinach, packed, trimmed, torn into bite sized pieces |
Directions:
1. Spray a large non-stick skillet with cooking spray over medium-high heat.
2. Add beef, stirring constantly until no longer pink.
3. Add onion, soy sauce, jalapeno pepper, garlic, and ginger.
4. Cook, stirring frequently, 5 minutes, until onion is softened.
5. Remove from heat.
6. Add bean sprouts, cilantro and sesame oil; toss to combine.
7. Divide spinach evenly into 4 bowls and top each portion with 1/4 of the beef mixture.
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