Asian Flank Steak Salad

Ingredients:

SALAD
* 1 lb flank steak
* 2 teaspoons olive oil
* 1 cup napa cabbage, shredded
* 1 cup carrot, shredded
* 1 cup fresh bean sprout

DRESSING

* 3 tablespoons low sodium soy sauce
* 2 tablespoons rice wine vinegar
* 1 teaspoon fresh ginger, minced
* 2 teaspoons sesame oil
* 1/2 tablespoon sesame seed

Directions:

1.Slice steak across the grain into strips (about 1/4-inch thick by 2 inches long).
2.Heat oil in a saute pan over medium-high heat and cook meat for 5 minutes or until no longer pink in the middle; drain and set aside.
3.cook carrots first until almost done then add cabbage, bean spouts after the vegetables are done add to flank steak strips.

PREPARE DRESSING:.
Prepare dressing in a small bowl; whisk together all dressing ingredients. Pour over steak and toss gently.
Let steak cool and, for best flavor, refrigerate for 2-3 hours before serving salad. (Will last in refrigerator for up to 4 days.).