spicy gingered beef and snap pea salad

Ingredients

• Servings: 4
• 3/4 pound flank steak, thinly sliced across the grain, then chopped
• 1 tablespoon canola oil
• 2 cloves garlic, minced
• 1 teaspoon grated fresh ginger
• salt and ground black pepper, to taste
• gingered dressing*:
• 1/4 cup reduced-sodium soy sauce
• 1/4 cup rice vinegar
• 1 (1 inch) piece peeled fresh ginger, grated
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon sesame oil
• 2 teaspoons chile paste
• 1 clove garlic, minced
• 1 (8.75 oz) package dole® extra veggie™ with snap peas
• 1 red, yellow or orange bell pepper, seeded and diced
• 1/2 cup dole® onion, chopped
• 1 small cucumber, diced
• 1/4 cup chopped peanuts
• chopped fresh cilantro (optional)
• fresh lime wedges

Recipe

Preparation Time: 20 mins Ready Time: 20 mins


• 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.
• 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.
• spoon beef over salad. sprinkle on top chopped peanuts and cilantro. squeeze lime wedges over, as desired.
• *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.