Asian Flank Steak Salad

Ingredients

1⁄4 cup
tamari (plus 1-2 tablespoons for dressing)
1 teaspoon
toasted sesame oil
1 inch
piece of ginger (minced)
1 pound
flank steak
1⁄2
head of red cabbage (shredded)
1
head of romaine lettuce (chopped)
1
red pepper (diced)
1⁄2 cup
toasted slivered almonds
6 tablespoons
olive oil (plus enough to coat pan)
2 tablespoons
rice vinegar (unsweetened)
2 tablespoons
organic peanut butter
1
lime (juiced)
1 clove
garlic (pressed)
5 drops
stevia
1⁄2 bunch
fresh cilantro (chopped)
Yields:
servings

Instructions

Marinate beef for 1-2 hours in tamari, sesame oil and minced ginger. Remove excess marinade before cooking.

Heat a saute pan on high heat and add enough olive oil to cover bottom of the pan. Saute beef until just done, about 4-5 minutes per side.

Assemble salad ingredients (cabbage, romaine, pepper and almonds) on a platter. When beef has cooked, allow to rest a few minutes, then slice it on a diagonal. 

Whisk together dressing ingredients (tamari, oil, vinegar, peanut butter, lime, garlic and stevia), and combine with vegetables. Place steak slices on top of salad, and serve.

Dietary Preferences: