Martin
Yan's Warm Beef Spinach Salad
Serves 4
-
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
1. In
a bowl combine beef, soy sauce and cornstarch. Stir to coat beef evenly
and set aside.
2. 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.
3. Add
onions and peppers, cook, while stirring until onions are tender and are
beginning to brown on the edges, about 2 minutes.
4. 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.
