Beef & Spinach Salad

Ingredients:

Beef

• 1 pound flank steak
• 2 tablespoons teriyaki sauce
• 1 teaspoon vegetable oil
• 20 wooden skewers

Salad dressing

• 3 tablespoons vegetable oil
• 3 tablespoons rice vinegar
• 2 teaspoons honey
• 1 clove garlic, minced
• 1/2 teaspoon grated peeled fresh gingerroot
• 1/8 teaspoon salt

Peanut sauce

• 1/4 cup chunky peanut butter
• 2 tablespoons coconut milk
• 2 tablespoons water
• 1 tablespoon rice vinegar
• 1 clove garlic, minced
• 1/2 teaspoon grated peeled fresh gingerroot
• 1/2 teaspoon sugar
• 1/4 teaspoon curry powder
• 1/8 teaspoon salt

Salad

• 1 bunch (14 ounces) spinach, washed and stems removed or 1 package (10 ounces) fresh spinach
• 1 red bell pepper, thinly sliced
• 1 European cucumber, thinly sliced
• 3 scallions, thinly sliced

Directions:

• Cut the beef on an angle into 1/4-inch-wide slices.
  
• Toss with the teriyaki sauce and oil; set aside.
• Combine the ingredients for the salad dressing.
  
• Puree the ingredients for the peanut sauce in a blender.
• Preheat the broiler or prepare a grill.
  
• Thread the beef onto the skewers and broil or grill for 5 minutes.
  
• Toss the salad ingredients with the dressing.
  
• Serve the kabobs over the salad with peanut sauce on the side for dipping