Asian Steak Salad
CATEGORIES
INGREDIENTS
  • Cooking Time: 30
  • Servings: 4
  • Preparation Time: 30
  • Dressing/Marinade:
  • 6 T. soy sauce
  • 6 T. seasoned rice vinegar
  • 4 T. plus 2 T.canola oil
  • 3 T. peeled, minced fresh ginger
  • 2 tsp. Asian chili-garlic sauce
  • 3 tsp. dark Asian sesame oil
  • Salad:
  • one large handful cilantro, roughly chopped
  • yellow bell pepper, chopped
  • red bell pepper chopped
  • 2 carrots, grated
  • 4 radishes, sliced
  • 1 cucumber, peeled, sliced
  • 4 green onions, sliced thin
  • 8 c. mixed greens
  • 2 12oz. rib-eye steaks
  • 8 oz. baby bella mushrooms, quartered
  • 3 T. sesame seeds, toasted
DIRECTIONS
  1. Whisk marinade/dressing ingredients in a small bowl. Set aside 2/3 of the mixture to use as the salad dressing. Place the remaining third in a gallon size ziploc bag. Add steaks to the marinade and let marinade at least 30 minutes, up to 8 hours.
  2. Heat 1 T. canola oil in a large nonstick skillet over medium high heat. Add mushrooms and saute until browned. Season with salt and pepper. Transfer mushrooms to a plate.
  3. Add 1 T. canola oil to skillet and heat over medium high. Add steaks and cook to desired doneness (3 -4 minutes per side for medium rare). Transfer steaks to cutting board. Let rest for 5 minutes before slicing.
  4. Toss all salad ingredients, including dressing. Place steak strips over the top of the tossed salad.