- 1/4 cup peanut oil
- 2 tablespoons soy sauce
- 1 teaspoon ground black pepper
- 1 pound skirt steak, sliced into strips
- 1/2 green bell pepper, chopped
- 1/4 onion, chopped
- 2 tablespoons chopped green onion
- 1 tablespoon chopped fresh ginger root
- 1 tablespoon chopped serrano pepper
- 1 cup fresh baby spinach
- 1/4 cup balsamic vinaigrette salad dressing
- 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.
- 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.