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Thai Peanut Steak Salad

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Thai Peanut Sauce (see below)
1 Flank steak, cut in half
Spinach or mixed greens
1 red bell pepper, sliced
1 orange bell pepper, sliced
1/2 cup sliced red cabbage
1 carrot, sliced thin
1 cucumber, peeled and sliced
1 jalapeno
sesame seeds
1/2 cup cilantro
1/2 chopped peanuts
2 Tablespoons green onions, sliced
  1. Prepare peanut sauce by mixing ingredients together in a bowl (see below) and pour half into a gallon size container.
  2. Add the steak and toss to coat. Place in the refrigerator for 1 hour or up to 2 hours.
  3. Prepare the Ginger Dressing (see below), whisk in about 2 tablespoons of the peanut sauce.
  4. Prepare the veggies and greens in a large salad bowl or platter then sliced your steak (or chicken) into thin strips.
  5. Heat a skillet over medium high heat with a small drizzle of oil.
  6. Add the meat to the skillet and cook, tossing occasionally until cooked, about 3 minutes. Remove to a plate.
  7. Toss the steak with the veggies and top with dressing.
  8. *This recipe could also be used with chicken.
Thai Peanut Sauce
1 Cup peanut butter
2 Tablespoons Sriracha
1/4 Cup fresh lime juice
1/4 Cup honey
2 Tablespoons toasted sesame oil
1/2 cup warm water
3 Tablespoons fresh ginger, grated
6 cloves garlic
1/3 Cup soy sauce
1 teaspoon rice vinegar
Ginger Dressing
1 Tablespoon fresh ginger, grated
2 cloves garlic
1/4 Cup soy sauce
1/2 Cup oil
1/4 Cup rice vinegar
3 Tablespoons Honey
1 Tablespoon Water
2 Tablespoons Peanut Sauce (see above)
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