What's for Dinner: Indonesian Beef and Spinach Salad

Once you've shopped for the ingredients, this wonderful main-dish salad is quick and easy to assemble. Be sure to soak the wooden skewers in water for 30 minutes before using them, or they might burn.

Servings: 4


  • 1 pound flank steak
  • 2 tablespoons teriyaki sauce
  • 1 teaspoon vegetable oil
  • 20 wooden skewers



    Salad dressing
  • 3 tablespoons vegetable oil
  • 3 tablespoons rice vinegar
  • 2 teaspoons honey
  • 1 clove garlic, minced
  • 1/2 teaspoon grated peeled fresh gingerroot
  • 1/8 teaspoon salt



    Peanut sauce
  • 1/4 cup chunky peanut butter
  • 2 tablespoons coconut milk
  • 2 tablespoons water
  • 1 tablespoon rice vinegar
  • 1 clove garlic, minced
  • 1/2 teaspoon grated peeled fresh gingerroot
  • 1/2 teaspoon sugar
  • 1/4 teaspoon curry powder
  • 1/8 teaspoon salt



  • 1 bunch (14 ounces) spinach, washed and stems removed or 1 package (10 ounces) fresh spinach
  • 1 red bell pepper, thinly sliced
  • 1 European cucumber, thinly sliced
  • 3 scallions, thinly sliced



Cut the beef on an angle into 1/4-inch-wide slices. Toss with the teriyaki sauce and oil; set aside. Combine the ingredients for the salad dressing. Puree the ingredients for the peanut sauce in a blender.

Preheat the broiler or prepare a grill. Thread the beef onto the skewers and broil or grill for 5 minutes. Toss the salad ingredients with the dressing. Serve the kabobs over the salad with peanut sauce on the side for dipping.

Print this recipe.

Salads seem to taste better when you serve them in a snazzy bowl. Shop for a salad bowl.

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