Ingredients

• 0.25 cups peanut oil
• 2 tablespoons soy sauce
• 1 teaspoon ground black pepper
• 1 pound skirt steak , sliced into strips
• 0.5 greens bell pepper , chopped
• ¼ onion , chopped
• 2 tablespoons chopped green onion
• 1 tablespoon chopped fresh ginger root
• 1 tablespoon chopped serrano pepper
• 1 cup fresh baby spinach
• 0.25 cups balsamic vinaigrette salad dressing

Instructions

1. 1 Whisk together the peanut oil, soy sauce, and pepper in a bowl; pour into a resealable plastic bag. Add the steak, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 12 to 24 hours.
2. 2 Cook and stir the steak and the marinade in a large skillet over medium heat. Stir in the bell pepper, onion, green onion, ginger, and serrano pepper. Cook until the steak is evenly brown. Serve over a bed of spinach with the balsamic vinaigrette.

Nutrition per serving