• 1/2 cup (125 mL) orange juice
• 2 tsp. (10 mL) light soy sauce
• 2 tsp. (10 mL) sesame oil
• 2 tsp. (10 mL) honey
• 1 1/2 tsp. (7 mL) rice wine vinegar
• 1 1/2 tsp. (7 mL) finely grated fresh ginger or 2 mL ground ginger
• 2 cloves garlic, finely chopped
• 1 tsp. (5 mL) Becel® Oil
• 1/8 tsp. (0.5 mL) hot pepper sauce, (optional)
• 3/4 lb. (375 g) boneless sirloin steak
• 3 quarts (3 L) mixed salad greens, (such as romaine, arugula, red leaf, etc.)
• 1/2 lb. (250 g) fresh asparagus, trimmed, cooked and cut into small pieces
• 1 medium red bell pepper, cut into thin strips
• 1/2 English cucumber, thinly sliced
• 3 green onions, thinly sliced
• 1/4 cup (60 mL) chopped fresh cilantro, (optional

1. Blend orange juice, soy sauce, sesame oil, honey, rice wine vinegar, ginger, garlic, Becel® Oil and hot pepper sauce with wire whisk in small bowl. Pour ¼ cup (50 mL) dressing over steak in shallow non-aluminum dish, turning to coat. Marinate in refrigerator at least 30 minutes. Reserve remaining dressing.
2. Grill or broil steak until desired doneness, turning once, about 6 minutes. Let stand 5 minutes. Slice thinly on the diagonal.
3. Toss reserved dressing with salad greens, asparagus, red pepper, cucumber, green onions and cilantro. Top with steak.

Preparation Time: 20 mins
Cooking Time: 8 mins
Recipe Serves: 4