Asian Steak Salad

• 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

1. 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.
2. When you are ready to prepare...
3. 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.
4. 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.
5. 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.

dressing, soy sauce, rice vinegar, canola oil, fresh ginger, asian chiligarlic, sesame oil, salad, ribeye steaks, bella mushrooms, cilantro, yellow bell pepper, red bell pepper, carrots, cucumber, green onions, sesame seeds

Taken from tastykitchen.com/recipes/salads/asian-steak-salad/ (may not work)