Oriental Berry-Beef Salad
 
 
This may sound like an unusual combination of flavors, but the strawberries add a fresh sweetness to the soy sauce dressing.
 
1/2 tsp    pepper  
1/2 lb    trimmed beef tenderloin  
1   large garlic clove, crushed  
  Cooking spray  
1 cup    halved strawberries  
2 Tbs    low-sodium soy sauce  
2 tsp    sugar  
2 tsp    white vinegar  
1/4 tsp    ground ginger  
8 oz    hot cooked Chinese noodles  
1 tsp    dark sesame oil  
1/8 tsp    salt  
1/8 tsp    pepper  
2 cups    torn spinach  
2 tsp    sesame seeds, toasted  
 
1 Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
2 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.
3 Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat.
4 Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach.
5 Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds.
 
Servings: 2
 
 Recipe Source

Source: Cooking Light, July/August 1996, p.132

Steps 1 and 2 may be done ahead of time, with both the dressing and noodles served at room temperature. Alternatively, the dressing may be served chilled. This is a great dish for company, since it is attractive, tasty, unusual, only the beef needs to be cooked at the last minute, and adding rolls or bread makes it a complete meal.

Copyright Cooking Light

 
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