Source: dLife

An Asian salad made with steak, vermicelli pasta and peppers in a ginger-garlic sauce with roasted peanuts sprinkled on top.

Servings

0.5 lb extra lean beef tenderloin
1 medium red bell peppers , seeded and thinly sliced
1 cup fresh bean sprouts
8 oz Pasta, spaghetti, enriched, cooked , drained (vermicelli preferred)
0.25 cup low sodium soy sauce
1 tsp black pepper
0.5 tsp ground ginger
1 medium garlic cloves , minced
1 tsp brown sugar
0.5 cup hot chili oil (such as Asian chile oil)
3 oz dry roasted unsalted peanuts , coarsely chopped

1 Remove all visible fat from the beef. Cut the beef into very thin slices.
2 Coat the grill with cooking spray and preheat for 5 minutes. Grill the beef for 3 to 5 minutes.
3 In a large serving bowl, combine the beef, red pepper, bean sprouts and pasta.
4 In a small bowl, prepare the salad dressing by combining the soy sauce, black pepper, ginger, garlic, brown sugar and chile oil.
5 Pour the dressing over the salad and toss all the ingredients together. Top with the chopped peanuts.

Serve warm or cold.