Gado Gado (Indonesian Mega Salad with Steak)

3 Yellow or red potatoes washed and cut into 1 1/2 inch cubes
1 lb tri tip or flank steak
2 tsp salt and 2 tsp pepper
2 TBSP olive oil – or cooking oil
2 Eggs
3 cups water and 2 cups water
1 Cup green beans cut half with stem removed
1 1/2 cups cherry tomatoes cut in half
3 cups spinach
1/2 cup bean sprouts

1/2 cup peanut butter
1 TBSP ginger minced or grated
1/4 cup tamari or soy sauce
1/4 cup rice wine or cider vinegar
1/4 cup sesame oil
1 TBSP chili pepper flakes
2 TBSP sugar or maple syrup

1/4 cup water
salt to taste

Serves 2. Multiply ingredients by two or three for meals serving 4 or 6 people. 

Preheat oven to 375.

Prep all vegetables.

Put 3 cups water in pot with potatoes and bring to boil – cook for 15 mins until they are firm but easily pierced with a fork.

Bring the other 2 cups of water to a boil then gently lower in eggs – boil for 10 minutes then remove and place eggs in cold water for 15 mins – then peel and cut in halves.

Rub steak with salt and pepper. Add olive oil or other cooking oil to a large, heavy ovenproof pan. On stovetop, heat on high until pan is very hot, then add steak. Turn heat to medium-high and sear roast for about 4 minutes. Turn the roast and put it in the oven.

Cook it for about 10 minutes. Let rest for 10 minutes and slice into 1/4 inch strips.

In blender or food processor blend the last 8 ingredients from peanut butter down to make a peanut sauce.

On large serving platter cover bottom with spinach.

Place piles or sections of each component around the top – the eggs, the steak, the bean sprouts, the green beans, the tomatoes and the potatoes. Put peanut sauce in bowl in the middle of all the vegetables and meat. Each person can serve themselves and use the peanut sauce as a dressing.

This recipe was developed for Healthy Living by Blossom Whole Food Kitchen as part of our Meal Kit program.