Spicy Mongolian Beef Salad

• 1/4 cup olive oil
• 2 tablespoons rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon sesame oil
• 2 teaspoons minced fresh gingerroot
• 1 small garlic clove, minced
• 1 teaspoon sugar
• 1 tablespoon reduced-sodium soy sauce
• 2 garlic cloves, minced
• 2 teaspoons sugar
• 1 to 2 teaspoons crushed red pepper flakes
• 1 teaspoon sesame oil
• 1 beef top sirloin steak (1 pound), cut into 1/4-inch strips
• 1 tablespoon olive oil
• 8 cups torn mixed salad greens
• 1 cup shredded carrots
• 1/2 cup thinly sliced cucumber
• 4 radishes, thinly sliced

1. For dressing, whisk together first 7 ingredients.
2. Mix first 5 beef ingredients; toss with beef strips. In a large cast-iron or other heavy skillet, heat olive oil over medium-high heat; stir-fry beef mixture until browned, 2-3 minutes. Remove from pan.
3. Combine salad ingredients; divide among 4 plates. Top with beef. Drizzle with dressing.

olive oil, rice vinegar, soy sauce, sesame oil, fresh gingerroot, garlic, sugar, soy sauce, garlic, sugar, red pepper, sesame oil, beef, olive oil, carrots, cucumber, radishes

Taken from www.tasteofhome.com/recipes/spicy-mongolian-beef-salad/ (may not work)