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
- 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.
- 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.
- 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.
- Toss all salad ingredients, including dressing. Place steak strips over the top of the tossed salad.