2Tablespoonslow-sodium gluten-free Tamari or soy saucedish will not be GF if using soy sauce
1Tablespoonmirin
2teaspoonsbrown sugar
2clovesgarlicpressed or minced
8ozstrip steakcut into bite-sized pieces
For the salad dressing:
2Tablespoonsextra virgin olive oil
2Tablespoonslow-sodium gluten-free Tamari or soy saucedish will not be GF if using soy sauce
4teaspoonshoney
1Tablespoonlime juice
2clovesgarlicpressed or minced
2teaspoonsfresh gingermicroplaned or finely minced
For the salad:
1/2small red onionthinly sliced
6-8cupsbaby spinachor other lettuce
1pintgrape or cherry tomatoessliced in half
1green onionchopped
Instructions
Combine steak marinade ingredients in a plastic bag then squish to combine. Add steak pieces then marinate in the refrigerator for 30 minutes to 2 hours. Meanwhile, whisk together salad dressing ingredients in a small bowl then set aside in the refrigerator.
Heat a non-stick sprayed skillet over medium-high heat then add onions and marinated steak. Saute for 3-4 minutes, or until steak is done to your liking. Remove to a plate and set aside. In a large bowl, toss baby spinach with cherry tomatoes and pre-made dressing, then divide between two plates. Top with hot steak and onions, then sprinkle with green onions and serve immediately.
Notes
Do not let steak marinate for longer than 2 hours or it will start to cook in the marinade!