Martin Yan's Warm Beef Spinach Salad
3/4 pound flank steak, thinly cut across the grain
2 tablespoons soy sauce
2 teaspoons cornstarch
1 tablespoon oil
1 clove garlic, chopped
1 onion, thinly sliced
1 red bell pepper, thinly sliced
8 ounces baby spinach, cleaned
1/3 cup Shallot-Soy Vinaigrette
- In a bowl combine beef, soy sauce and cornstarch. Stir to coat beef evenly and set aside.
- Heat a stir-fry pan over high heat until hot. Add oil, swirling to coat the sides. Add garlic, cook until fragrant about 15 seconds. Add beef, cook while stirring until no longer pink in the center, about 3 minutes. Remove from pan.
- Add onions and peppers, cook, while stirring until onions are tender and are beginning to brown on the edges, about 2 minutes.
- Pour Shallot-Soy Vinaigrette into pan and bring to a boil. Return beef to pan and cook until heated through, about 30 seconds. Add spinach and toss to coat with sauce. Immediately remove from pan and serve.