Ingredients:
Steak and Salad
1 1/2 lbs. Bison sirloin steak
1/2 cup thinly sliced carrot
1/2 cup thinly sliced radish
1/2 cup thinly sliced cucumber
3 cups shredded green cabbage
3 cups shredded romaine lettuce
1 1/2 cups blanched pea pods Toasted sesame seeds
Marinade and Dressing
2 Tbsp. Hoi sin sauce
3 Tbsp. soy sauce
3 Tbsp. rice wine vinegar
3 Tbsp. dry sherry
1/2 tsp. grated fresh ginger
1 Tbsp. sesame oil
1 Tbsp. sugar
2 Tbsp. chopped green onion
Instructions:
Combine Hoi sin sauce, sherry, soy sauce, vinegar and ginger. Place Buffalo steaks and 1/3 of mixture in a plastic zip-lock bag. Marinate 2 hours in refrigerator. For dressing, mix 1/4 cup water, green onion, sugar and sesame oil with remaining marinade. Grill Bison steaks for 4 minutes per side, turning only once. Let steak rest for 5 minutes, carve into thin strips. Combine cabbage, lettuce, carrot and radish and divide mixture among 4 serving plates. Add cucumber, pea pods and Buffalo steak to the salads. Drizzle 2-3 Tbsp. dressing on each salad, sprinkle with toasted sesame seeds.
