Source: dLife

Stir-fried beef over an herbal salad, topped with a peanut butter sauce

Servings

3 tbsp garlic cloves, chopped , minced, divided
3 tbsp fresh ginger root , minced, divided
3 tbsp low sodium soy sauce , divided
1 lb extra lean top round steak , cut into thin strips
3 tbsp white wine vinegar
2 tbsp low sodium, low sugar peanut butter (creamy style)
1 tbsp brown sugar
1 tsp vegetable oil
8 cup salad greens
0.5 cup fresh cilantro , chopped
1 cup red bell peppers, sliced (1 medium red bell pepper)
1 cup fresh cherry tomatoes
0.5 cup fresh bean sprouts

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 flavor, substitute rice wine vinegar for white wine vinegar.