Asian Salad

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Number of Servings: 4

INGREDIENTS

MARINADE:

4 TBSP lime juice

4 TBSP soy sauce

4 TBSP water

1 TBSP canola oil

5 cloves garlic (chopped)

3 TBSP cilantro (chopped)

SALAD:

1-1/2 lbs beef tenderloin

6 cups well-washed raw spinach with ends pinched off

1 cup snow peas lightly steamed

1/2 red bell pepper thinly sliced

3 TBSP chopped cilantro

1-1/2 TBSP sesame seeds toasted

4 cups cooked wheat vermicelli/rice noodles

DRESSING:

1/4 cup + 1 TBSP lime juice

1/4 cup soy sauce

1 tsp minced garlic

1/3 cup olive oil

1/2 tsp sesame oil

DIRECTIONS

Put ingredients for marinade in a large zip-up plastic bag. Shake until well combined. Lay bag on a plate and add beef, arranging the pieces so they're lying flat. Let all the air out of the bag before zipping closed again. Place in refrigerator for at least 2 hours. Cook beef in a pan or on a grill until it reaches an internal temperature of at least 145 degrees. Meanwhile, divide the spinach on four plates. Toss cooked noodles with chopped cilantro and sesame seeds, and put 1 cup on top of each serving of spinach. Arrange snow peas and bell pepper strips in a circle on top of the noodles. Cut cooked beef into small strips and place on top of salads. Whisk salad-dressing ingredients together in a bowl and serve it on the side.