Overlook's Thai Beef Salad With Spinach

From Chef Mike at Overlook Hospital, Summit, NJ from their April, 2009 magazine. Sounded good but I haven't had it yet.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 10  ounces boneless beef top loin steaks, lean, cut into 1/4-inch strips
• 1⁄2 cup onion, finely chopped
• 3  tablespoons reduced sodium soy sauce
• 2  tablespoons  jalapeno peppers, seeded, deveined and minced
• 2  garlic cloves, minced
• 1  cup bean sprouts
• 1⁄4 cup fresh cilantro, minced
• 2  teaspoons  sesame oil
• 8  cups fresh spinach, packed, trimmed, torn into bite sized pieces

Directions

1. Spray a large non-stick skillet with cooking spray over medium-high heat.
2. Add beef, stirring constantly until no longer pink.
3. Add onion, soy sauce, jalapeno pepper, garlic, and ginger.
4. Cook, stirring frequently, 5 minutes, until onion is softened.
5. Remove from heat.
6. Add bean sprouts, cilantro and sesame oil; toss to combine.
7. Divide spinach evenly into 4 bowls and top each portion with 1/4 of the beef mixture.