Recipe by Steve Wortham
"An easy steak stir-fry sitting on baby spinach and smothered in Balsamic vinaigrette makes for an extremely flavorful salad."
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ground black pepper
skirt steak, sliced into strips
green bell pepper, chopped
chopped green onion
chopped fresh ginger root
chopped serrano pepper
fresh baby spinach
balsamic vinaigrette salad dressing
Outstanding! Full of flavor. The only thing I changed is I used a red bell pepper instead of a green. Loved it!
It was OK but could use a little more flavor. All in all I enjoyed it and will make again, but with a few added ingredients.
Had a bag of spinach and this was a great way to use it. I added water chestnuts, canned mushrooms, and celery and a tablespoon of oyster sauce. It was something that even the kids enjoyed.
Very Yummy. My skirt steak was a bit tough, but probably because I only marinated about 3 hours. Supper easy, but probably took 20-30 min to cook in a smallish skillet.
I make this stir fry quite frequently. I add rice to it as well and place the spinach and everything else on top with a drizzle of the vinigarette. It's fantastic.
Great recipe. Will definitely make again. Thanks Steve
* Percent Daily Values are based on a 2,000 calorie diet.
Asian Steak Stir-Fry Salad
Serving Size: 1/2 of a recipe
Servings Per Recipe: 2
Amount Per Serving
Calories from Fat: 472
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