Asian Berry-Beef Salad

• 1/2 teaspoon pepper
• 1/2 pound trimmed beef tenderloin
• 1 large garlic clove, crushed
• Cooking spray
• 1 cup halved strawberries
• 2 tablespoons low-sodium soy sauce
• 2 teaspoons sugar
• 2 teaspoons white vinegar
• 1/4 teaspoon ground ginger
• 2 cups hot cooked Chinese noodles
• 1 teaspoon dark sesame oil
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 2 cups torn spinach
• 2 teaspoons sesame seeds, toasted

1. Sprinkle 1/2 teaspoon pepper over beef; rub beef with garlic. Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add beef; cook 2 minutes or until browned, turning occasionally. Cook over medium-low heat 6 minutes or until desired degree of doneness, turning after 3 minutes. Remove from skillet; let stand 5 minutes. Cut into 1/4-inch-thick slices; set aside.
2. Combine strawberries and next 4 ingredients (strawberries through ginger) in a blender; process until smooth. Set aside.
3. Combine noodles, oil, salt, and 1/8 teaspoon pepper; toss gently to coat. Spoon 1 cup noodle mixture onto each of 2 plates; top each with 1 cup spinach. Arrange beef slices evenly over spinach; spoon 1/3 cup strawberry dressing over each salad. Sprinkle with sesame seeds.

pepper, beef tenderloin, garlic, cooking spray, halved strawberries, soy sauce, sugar, white vinegar, ground ginger, noodles, dark sesame oil, salt, pepper, torn spinach, sesame seeds

Taken from www.myrecipes.com/recipe/oriental-berry-beef-salad (may not work)