Stir Fry Salad

For the meat:
If the meat isn’t too cold, it will be tough to cut into thin pieces. If this is the case, toss it in the freezer for a about 20 minutes and come back to it.

Slice the meat very thin, about 1/4″ slices. Place in a zipper bag along with the liquid Aminos or soy sauce, garlic and grated ginger. Allow to marinate at room temperature for about 30 minutes or in the fridge for up to 24 hours. When ready to cook, discard the leftover marinade.

To cook the meat:
Heat a small wok over medium-high heat with about a tablespoon of light colored oil. Once the oil is hot, begin cooking the meat, tossing until cooked through and browned.

To prepare the salad:
When I make salad at home, I get my big cutting board out and chop the lettuce into bite-sized pieces. I always start with the lettuce because it gives me a good gauge on how much I need of the additional ingredients. Also, this salad dressing should be used up, as the fresh (raw) garlic will overpower the flavors if you leave it until the next day.

Prepare the salad by tossing the lettuce, cabbage, carrots, bell pepper and cheddar cheese into a large mixing bowl. Set aside.

For the dressing, I use a mini food-processor to ensure everything is smooth (and because I’m lazy). Throw everything (the sour cream, olive oil, red pepper flakes, garlic, salt, pepper, lemon juice and cilantro) in a blender, food processor, or bowl (if you are using an immersion blender) . . . whatever your weapon of choice is . . . and blend until smooth.

Transfer the salad to a few plates (two if you’re serving this as a main-dish dinner, 4 if using as a side), top with the dressing and warmed-through meat.