Oriental Berry-Beef Salad

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

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

1	Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
2	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.
3	Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat.
4	Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach.
5	Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds.

Servings: 2

Recipe Source

Source: Cooking Light, July/August 1996, p.132

Steps 1 and 2 may be done ahead of time, with both the dressing and noodles served at room temperature. Alternatively, the dressing may be served chilled. This is a great dish for company, since it is attractive, tasty, unusual, only the beef needs to be cooked at the last minute, and adding rolls or bread makes it a complete meal.

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