Bibimbap Salad

• 3/4 cup KRAFT Lite Asian Toasted Sesame Dressing
• 3 Tbsp. chili-garlic sauce
• 1-1/2 lb. beef flank steak, thinly sliced Safeway 1 lb For $5.99 thru 02/09
• 1/4 cup water
• 2 pkg. (6 oz. each) baby spinach leaves
• 3 cups hot cooked long-grain white rice
• 1 small zucchini, thinly sliced
• 1 large carrot, thinly sliced
• 4 eggs
• 2 green onions, sliced
• 2 Tbsp. chopped PLANTERS Dry Roasted Peanuts Rite Aid Buy 1 Get 1 Free thru 02/06

1. Mix dressing and chili-garlic sauce.
2. Pour 1/4 cup dressing mixture over meat in shallow dish.
3. Refrigerate 15 min.
4. to marinate.
5. Remove meat from marinade; discard marinade.
6. Heat large skillet on medium heat.
7. Add meat, in batches; cook 2 to 3 min.
8. or until browned.
9. Meanwhile, bring water to boil in large saucepan.
10. Add spinach; cook 2 min.
11. or until wilted.
12. Drain well.
13. Cool completely.
14. Shape spinach into 6 balls.
15. Toss rice with 1/4 cup of the remaining dressing mixture.
16. Spoon rice mixture onto large plate; top with meat, spinach balls, zucchini and carrots.
17. Meanwhile, heat skillet on medium heat.
18. Carefully crack eggs into skillet; cook, sunny-side up, 2 to 3 min.
19. or until white is set and yolk begins to thicken.
20. Remove from skillet; add to salad.
21. Top with onions, nuts and remaining dressing.

sesame dressing, chiligarlic sauce, beef flank steak, water, baby spinach leaves, hot cooked, zucchini, carrot, eggs, green onions, peanuts

Taken from www.kraftrecipes.com/recipes/bibimbap-salad-162937.aspx (may not work)