Japanese-Style Seared Beef With Asian Greens

• 1 lb beef sirloin steak or beef tenderloin
• 1 1/2 tsp shichimi togarashi (Japanese seven-spice mixture)
• 1 tbsp canola oil
• 1 None daikon radish
• 2 None cucumbers
• 9 oz mixed Asian greens and herbs, such as mizuna and cilantro
• 2 tbsp sesame seeds, toasted
• 2 tbsp lemon juice
• 1 tbsp rice vinegar
• 1 tbsp light soy sauce
• 1 tsp finely grated fresh ginger
• 1/2 tsp sesame oil
• 1/4 tsp sugar

1. Place steak on a plate. Sprinkle with shichimi togarashi and drizzle with half the canola oil. Rub into both sides of meat.
2. Heat a large skillet on medium heat. Cook steak for 3 mins each side for medium-rare, or until cooked to desired doneness. Wrap in foil and let stand for 15 mins.
3. Meanwhile, use a vegetable peeler to peel wide ribbons from daikon and cucumbers. Place in a large bowl with greens and sesame seeds.
4. Place remaining ingredients and canola oil in a small bowl and whisk to combine. Drizzle over salad and toss to combine.
5. Thinly slice steak. Add to salad and toss to combine. Divide among bowls to serve.

beef sirloin steak, shichimi, canola oil, daikon radish, cucumbers, herbs, sesame seeds, lemon juice, rice vinegar, soy sauce, ginger, sesame oil, sugar

Taken from recipes-plus.com/api/v2.0/recipes/24661 (may not work)