Spicy Gingered Beef and Snap Pea Salad

Ingredients

• 1 tablespoon canola oil 
• 2 teaspoons chile paste 
• 1 small cucumber diced
• 8.8 oz dole® extra with snap peas
• 0.8 pound flank steak thinly sliced chopped
• 2 tablespoons cilantro leaves fresh chopped
• 1 inch ginger fresh grated peeled
• 1 clove garlic minced
• 4 servings salt and ground pepper black to taste
• 4 servings lime wedges fresh
• 0.3 cup soya sauce reduced-sodium
• 0.5 cup dole® onion chopped
• 1  orange bell pepper diced red yellow seeded
• 0.3 cup peanuts chopped
• 0.3 cup rice vinegar 
• 1 tablespoon sesame oil 

Equipment

• bowl
• frying pan
• whisk
• slotted spoon

Directions

1. Combine beef, oil, garlic and ginger in medium bowl; toss to coat evenly. Season with salt and pepper, to taste. Cook beef mixture in nonstick skillet over medium-high heat, saute beef until thoroughly cooked. Using slotted spoon, place beef in medium bowl, mix with 2 tablespoons Gingered Dressing.
2. Combine salad blend, snap peas from pouch, bell pepper, onion and cucumber in large bowl. Toss with Gingered Dressing, to taste.
3. Transfer salad to serving platter or serving plates.
4. Spoon beef over salad.
5. Sprinkle on top chopped peanuts and cilantro. Squeeze lime wedges over, as desired.
6. Whisk together 1/4 cup reduced sodium soy sauce, 1/4 cup rice vinegar, 1-inch piece peeled fresh ginger, grated, 2 tablespoons chopped fresh cilantro, 1 tablespoon sesame oil and 2 teaspoons chile paste with garlic until well blended. Makes about 2/3 cup.