Thai Spinach Beef Salad
Here's a main-dish salad that's just plain fun to eat. It's crunchy, beefy and has a little kick. Best of all, it's good for you. —Janet Dingler, Cedartown, Georgia
Ingredients
- 1/4 cup lime juice
- 2 tablespoons brown sugar
- 2 tablespoons reduced-sodium soy sauce
- 1 teaspoon dried basil
- 1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
- 1 teaspoon minced fresh gingerroot
- 1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
- 1 jalapeno pepper, seeded and chopped
- 1 garlic clove, minced
- 5 ounces fresh baby spinach (about 6 cups)
- 1 large sweet red pepper, julienned
- 1/2 medium cucumber, julienned
Directions
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1For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
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2Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.
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