1 teaspoon minced fresh mint or 1/2 teaspoon dried mint
1 teaspoon minced fresh gingerroot
1 pound beef top sirloin steak, cut into 1/4-inch-thick strips
1 jalapeno pepper, seeded and chopped
1 garlic clove, minced
5 ounces fresh baby spinach (about 6 cups)
1 large sweet red pepper, julienned
1/2 medium cucumber, julienned
For dressing, mix first six ingredients until blended. Place a large nonstick skillet coated with cooking spray over medium-high heat. Add beef and jalapeno; cook and stir until beef is no longer pink, 1-3 minutes. Add garlic; cook and stir 1 minute. Remove from heat.
Place spinach, red pepper and cucumber in a large bowl. Add beef; toss with dressing. Serve immediately.
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.