This may sound like an unusual combination of flavors, but the strawberries add a fresh sweetness to the soy sauce dressing.
1/2 teaspoon pepper
1/2 pound trimmed beef tenderloin
1 large garlic clove, crushed
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
How to Make It
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.
Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
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.