A quick stir-fry of steak with baby spinach and balsamic vinaigrette dressing produces a delicious salad.
| Prep Time: | 20 mins |
| Cook Time: | 10 mins |
| Additional Time: | 12 hrs |
| Total Time: | 12 hrs 30 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- ¼ cup peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 pound skirt steak, sliced into strips
- ½ green bell pepper, chopped
- ¼ onion, chopped
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh ginger root
- 1 tablespoon chopped serrano pepper
- 1 cup fresh baby spinach
- ¼ cup balsamic vinaigrette salad dressing
Instructions
- Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
- Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.
Nutrition Facts
| Calories | 620 kcal |
| Carbohydrate | 9 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 2 g |
| Protein | 29 g |
| Saturated Fat | 13 g |
| Sodium | 1337 mg |
| Sugars | 3 g |
| Fat | 53 g |
| Unsaturated Fat | 0 g |
Reviews
It was OK but could use a little more flavor. All in all I enjoyed it and will make again, but with a few added ingredients.
Great recipe. Will definitely make again. Thanks Steve
Very Yummy. My skirt steak was a bit tough, but probably because I only marinated about 3 hours. Supper easy, but probably took 20-30 min to cook in a smallish skillet.
Had a bag of spinach and this was a great way to use it. I added water chestnuts, canned mushrooms, and celery and a tablespoon of oyster sauce. It was something that even the kids enjoyed.
Outstanding! Full of flavor. The only thing I changed is I used a red bell pepper instead of a green. Loved it!