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Asian Berry-Beef Salad

Yield 2 servings
This may sound like an unusual combination of flavors, but the strawberries add a fresh sweetness to the soy sauce dressing.

Ingredients

  • 1/2 teaspoon pepper
  • 1/2 pound trimmed beef tenderloin
  • 1 large garlic clove, crushed
  • Cooking spray
  • 1 cup halved strawberries
  • 2 tablespoons low-sodium soy sauce
  • 2 teaspoons sugar
  • 2 teaspoons white vinegar
  • 1/4 teaspoon ground ginger
  • 2 cups hot cooked Chinese noodles
  • 1 teaspoon dark sesame oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 cups torn spinach
  • 2 teaspoons sesame seeds, toasted

Nutrition Information

  • calories 429
  • caloriesfromfat 28 %
  • fat 13.5 g
  • satfat 4 g
  • monofat 5.5 g
  • polyfat 3.1 g
  • protein 32.6 g
  • carbohydrate 48.9 g
  • fiber 10.6 g
  • cholesterol 71 mg
  • iron 5.8 mg
  • sodium 730 mg
  • calcium 111 mg

How to Make It

  1. Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef; cook 2 minutes or until browned, turning occasionally. Cook over medium-low heat 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from skillet; let stand 5 minutes. Cut into 1/4-inch-thick slices; set aside.

  2. Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.

  3. Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat. Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds.