Source: dLife

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

Servings

3.0
3 each  medium garlic cloves 3.0
3 tbsp  fresh ginger root 3.0
3 tbsp  low sodium soy sauce 1.0
1 lb  top round steak, lean 3.0
3 tbsp  white wine vinegar 2.0
2 tbsp  Peanut Butter, creamy, unsalted 1.0
1 tbsp  brown sugar 1.0
1 tsp  vegetable oil 8.0
8 cup  romaine lettuce 0.5
0 1/2 cup  fresh cilantro 1.0
1 each  medium red bell peppers 1.0
1 cup  fresh cherry tomatoes 0.5
0 1/2 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.