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Stir-Fry Beef Salad

Prep Time: 15 minutes
Chill Time: 1 hour
Cook Time: 5 minutes

Ingredients
1 pound Laura's Lean Round Steak, cut into thin strips
3 garlic cloves, minced and divided
3 tablespoons minced fresh ginger, divided
3 tablespoons lite soy sauce, divided
3 tablespoons white wine vinegar
2 tablespoons creamy peanut butter
1 tablespoon brown sugar
1 teaspoon vegetable oil
8 cups mixed salad greens
1/2 cup chopped fresh cilantro leaves
1 red bell pepper, cut into thin strips
1 cup cherry tomatoes
1/2 cup fresh bean sprouts

Directions
1. Combine 2 garlic cloves, 1 tablespoon ginger and 2 tablespoons soy sauce in a zip-top plastic bag; add steak. Seal and chill at least 1 hour, turning occasionally.
2. Process remaining garlic, ginger, soy sauce, white wine vinegar, peanut butter and brown sugar in a blender until smooth. Set aside.
3. Remove steak from marinade, discarding marinade.
4. Pour oil in a large nonstick skillet over medium-high heat until heated. Add steak and stir-fry 4 to 6 minutes or until browned.
5. Combine salad greens and cilantro; divide evenly onto individual plates. Top with steak, bell pepper, tomatoes and bean sprouts; drizzle with peanut mixture.

Makes 4 to 6 servings.

Cooking Tip: You can substitute rice wine vinegar for the white wine vinegar in this recipe for more authentic oriental flavor.

Nutritional Analysis Based on 6 Servings
Using Laura's Lean Strip Steak
CALORIES 172 (31% from fat); FAT 6.3g (sat 1.6g); PROTEIN 20.5g; CARB 10.1g; FIBER 2.2g; CHOL 37mg; IRON 2.3mg; SODIUM 306mg.

Diabetic Exchanges: 2 vegetable; 2 1/2 very lean meat; 1 fat