Asian Flank Steak Salad

Ingredients

1⁄4 c
tamari (plus 1-2 tablespoons for dressing)
1 t
toasted sesame oil
1
piece of ginger (minced)
1 lb
flank steak
1⁄2
head of red cabbage (shredded)
1
head of romaine lettuce (chopped)
1
red pepper (diced)
1⁄2 c
toasted slivered almonds
6 T
olive oil (plus enough to coat pan)
2 T
rice vinegar (unsweetened)
2 T
organic peanut butter
1
lime (juiced)
1 clv
garlic (pressed)
5 dr
stevia
1⁄2 bn
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: