Hot Ginger-Lime Beef Salad with Peanut Dressing
Ingredients
For the beef:
2 tablespoons Cold Pressed Olive Oil
¾ pound Organic Beef (such as top sirloin), cut into long strips
⅛ cup Coconut Aminos
1 teaspoon Ginger, ground
1 clove Garlic, peeled and cracked open
½ Lime, juiced and finely grate peel
Stevia, to taste
Black Pepper, freshly ground, to taste
6 cups Fresh Spinach
For the salad:
1 English Cucumber, chopped
1 Bell Pepper (any combination of colors), cut into strips
3 Scallions, diced
Sesame Seeds for garnish
For or the dressing:
3 tablespoons Peanut Butter, at room temperature
¼ cup Spring or Filtered Water
1 clove Garlic, minced
¼ teaspoon Fresh Red or Green Chili, chopped (or to taste/optional)
2 tablespoon Raw Coconut Water Vinegar
1 tablespoon Coconut Aminos
Stevia, to taste
Directions
1. Combine the ⅛ cup coconut aminos, ginger, garlic, lime juice and rind, Stevia, and black pepper with the beef in a plastic zip-top bag
2. Add steak and marinate at least 2 hours or overnight
3. Heat a grill pan or skillet over medium heat and add olive oil
4. Cook the meat until desired doneness
5. Remove skillet from heat and toss in spinach
6. Meanwhile, combine bell pepper, cucumber, and scallion in a salad bowl
7. In a small bowl, whisk together all the dressing ingredients and set aside
8. Toss the hot beef with the salad and the dressing
9. Serve immediately and garnish with sesame seeds, if desired