Healthy Thai Peanut Steak Salad

Ingredients

• Egg
• Half

Directions

1. Whisk the peanut sauce ingredients until smooth, then transfer half of the sauce to a gallon sized freezer bag. Add the steak, seal the bag, and turn it until the meat is coated. Refrigerate for 1 hour, or as long as 2 hours.
2. Make the Ginger Dressing, then whisk in about 2 tablespoons of the peanut sauce, adjusting to taste. Put the dressing in the fridge until you are ready to eat.
3. Move the steak to the freezer while you get the salad components ready, for up to 15-20 minutes. Arrange the veggies and greens in a large salad bowl or on a platter.
4. Take the steak out of the freezer and cut it into thin slices, going against the grain. Warm a skillet over medium high heat with a small drizzle of oil.
5. Add the sliced meat to the hot skillet and cook, turning it now and then, until it is cooked through, about 3 minutes. Transfer the steak to a plate.
6. Combine the meat with the veggies, then finish the salad with the dressing.