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I always appreciate a side that can do triple duty as an appetizer and even main dish if the circumstances require it. This is a great option to keep on the menu as a “ just in case”; I always find that I need that one flexible dish to plug in where it’s needed, depending on how hungry everyone turns out to be.
1 pound (450 grams) thinly cut pepper steak
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons Gefen Maple Syrup
1 and 1/2 teaspoons oil
8 ounces (225 grams) arugula
1/2 cup sliced cherry tomatoes
1 avocado, cubed
1 shallot, thinly sliced
2 tablespoons Tuscanini Balsamic Vinegar
2 tablespoons olive oil
1 teaspoon salt
1 teaspoon Haddar Dijon Mustard
2 tablespoons Gefen Mayonnaise (or use sugar-free mayo)
Combine balsamic vinegar and maple syrup and marinate the meat in the mixture for one to four hours.
Heat a heavy skillet over medium-high heat until very hot. Add oil. Remove meat from the marinade and sear until browned all over, about four to five minutes in total.
Combine dressing ingredients in a small bowl.
To assemble: Layer arugula, cherry tomatoes, avocado, and shallot in a large salad bowl or on individual plates. Add meat and drizzle with dressing.
Food and Prop Styling: Renee Muller
Photography: Moshe Wulliger
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delicious
pepper steak is not so soft, i wld use a softer meat .