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Pacific Rim Beef Salad
This beef salad always gets rave reviews.

Prep: 2-4 hours
Cook: 15-20 minutes
Servings: Serves 6
2 lbs. beef top sirloin steak, cut 1-1/2 inches thick
3/4 cup reduced-sodium soy sauce
1/2 cup sugar
1 Tbsp. finely grated fresh ginger
2 large cloves garlic, minced
1 lb. fresh spinach, stems removed and leaves torn into bite-size pieces
4 ounces fresh bean sprouts
6 center-cut thin red onion slices, separated into rings
1/4 cup catsup
1/4 cup rice wine vinegar
2 Tbsp. vegetable oil
1/8 tsp. hot pepper sauce
2 Tbsp. sugar
2 tsp. dark sesame oil
1 Tbsp. toasted sesame seed
- Fresh enoki mushrooms or button mushrooms
- Cherry tomatoes

Trim excess fat from steak.
To make marinade, combine soy sauce, 1/2-cup sugar, ginger and garlic. Stir until sugar is dissolved.
Reserve 2 Tbsp. marinade mixture. Place steak and remaining marinade in plastic bag. Close bag securely, turn to coat, and marinate in refrigerator 2-4 hours, turning occasionally.
Remove steak from marinade. Pat dry with paper towels. Discard marinade.
Heat large heavy frying pan over medium-high heat until hot. Add steak and sear 4-6 minutes, turning once. Reduce heat to medium and continue cooking 10-12 minutes or until steak is rare to medium-rare or to desired doneness, turning once. Let steak stand 10 minutes before carving into thin slices.
Meanwhile combine spinach, bean sprouts and onion in large bowl.
Combine catsup, vinegar, vegetable oil, pepper sauce, remaining 2 Tbsp. sugar and reserved 2 Tbsp. marinade in a small saucepan. Bring dressing to a boil over medium heat, stirring constantly. Remove from heat and stir in sesame oil.
Pour hot dressing over spinach mixture and toss.
Place spinach mixture on platter. Arrange beef on top of salad. Sprinkle with sesame seeds. Garnish with mushrooms and cherry tomatoes.