Asian Steak Salad
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
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
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.