Source: dLife

Asian style stir-fried beef with a creamy peanut butter dressing over salad greens.

Servings

3 medium garlic cloves , minced and divided
3 tbsp fresh ginger root , minced and divided
3 tbsp low sodium soy sauce , divided
1 lb top round steak, lean , cut into thin strips
3 tbsp white wine vinegar
2 tbsp Peanut Butter, creamy, unsalted
1 tbsp brown sugar
1 tsp vegetable oil
8 cup romaine lettuce (or any or mixed salad greens)
0.5 cup fresh cilantro , chopped
1 medium red bell peppers , cut into thin strips
1 cup fresh cherry tomatoes
0.5 cup Sprouts, mung bean, mature, fresh

1 Combine 2 garlic cloves, 1 tablespoon ginger, and 2 tablespoons soy sauce in a zip-top plastic bag. Add the steak. Seal and chill for a minimum of 1 hour, turning occasionally.
2 Using a blender, mix the remaining garlic, ginger, soy sauce, white wine vinegar, peanut butter, and brown sugar until smooth. Set aside.
3 Remove the steak from the marinade.
4 Heat the vegetable oil in a large nonstick skillet over medium-high heat until hot. Add the steak and stir-fry for 4-6 minutes until browned.
5 Combine the salad greens and cilantro. Heap them in even portions onto plates. Top each salad mixture with the steak, bell pepper, tomatoes, and bean sprouts. Drizzle with the peanut mixture.

For a more authentic Asian flavor, substitute rice wine vinegar for the white wine vinegar.