Asian Berry-Beef Salad

Ingredients

• 0.5 pound beef tenderloin trimmed
• 2 cups noodles hot chinese cooked
• 1 teaspoon sesame oil dark
• 1 large garlic clove crushed
• 0.3 teaspoon ground ginger 
• 2 tablespoons soya sauce low-sodium
• 0.1 teaspoon pepper 
• 0.5 teaspoon pepper 
• 0.1 teaspoon salt 
• 2 teaspoons sesame seed toasted
• 2 cups torn spinach 
• 1 cup strawberries halved
• 2 teaspoons sugar 
• 2 teaspoons vinegar white

Equipment

• frying pan
• blender

Directions

1. Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot.
2. Add beef; cook 2 minutes or until browned, turning occasionally. Cook over medium-low heat 6 minutes or until desired degree of doneness, turning after 3 minutes.
3. Remove from skillet; let stand 5 minutes.
4. Cut into 1/4-inch-thick slices; set aside.
5. Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
6. Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat. Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad.
7. Sprinkle with sesame seeds.