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Categories:
dressing soy sauce rice vinegar canola oil fresh ginger Asian chili-garlic sesame oil Salad rib-eye steaks bella mushrooms cilantro yellow bell pepper red bell pepper carrots cucumber green onions sesame seeds
Viewed: 32 - Published at: 5 years agoIngredients
- FOR THE DRESSING:
- 6 Tablespoons Soy Sauce
- 6 Tablespoons Seasoned Rice Vinegar
- 6 Tablespoons Canola Oil, Divided Into 4 And 2 Tablespoon Sized Portions
- 3 Tablespoons Peeled Minced Fresh Ginger
- 2 teaspoons Asian Chili-garlic Sauce
- 3 teaspoons Dark Asian Sesame Oil
- FOR THE SALAD:
- 2 12 Oz. Rib-eye Steaks
- 8 ounces, weight Baby Bella Mushrooms, Quartered
- 8 cups Mixed Salad Greens
- 1 bunch Cilantro, Roughly Chopped
- 1 Yellow Bell Pepper, Core And Seeds Removed, Then Chopped
- 1 Red Bell Pepper, Core And Seeds Removed, Then Chopped
- 2 Carrots, Grated
- 4 Radishes, Sliced (try To Get Organic, They Are Spicier)
- 1 Cucumber, Peeled, Sliced
- 4 Green Onions, Sliced Thin
- 3 Tablespoons Sesame Seeds, Toasted
Method
- Whisk marinade/dressing ingredients in a small bowl (use 4 Tablespoons of the canola oil). Set aside 2/3 of the mixture to use as the salad dressing. Place the remaining third of the mixture in a gallon size Ziploc bag. Add steaks to the bag of marinade and let steaks marinate at least 30 minutes, up to 8 hours.
- When you are ready to prepare...
- Heat 1 Tablespoon 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 Tablespoon canola oil to skillet and heat over medium high. Remove steaks from the bag of marinade 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 of the remaining salad ingredients together in a serving bowl. Add dressing and toss. Place steak strips over the top of the tossed salad.
