Crisp Asian Steak Salad


  • 1 yellow pepper
  • 1 red pepper
  • 1 cup snap peas, sliced in 1/4 inch slices
  • 1 box arugula
  • 1/2 cup cilantro leaves, roughly chopped
  • 1 1/2 pounds leftover steak


  • 2 tablespoons finely minced ginger
  • 2 cloves finely minced garlic
  • 1 tablespoon brown sugar
  • 1/2 cup chopped mint
  • 1/4 cup white wine vinegar
  • 2 tablespoons rice wine vinegar
  • 1/2 cup olive oil
  • 2 tablespoons sesame oil


  1. Brush the steak with ¼ cup of the dressing.
  2. In a large sauté pan over medium-high heat, heat the oil and then add the steak to warm. Remove the steak from the pan and let rest for 5 minutes before slicing across the grain into strips.
  3. Using the slicing attachment on a food processor, julienne the peppers, then toss along with the remaining ingredients and the dressing.
  4. Serve the dressed vegetables topped with steak strips.


  • In a small mixing bowl, combine the ginger, garlic, sugar, mint, and vinegars and then slowly whisk in the oils. Season with salt and pepper and set aside.