3 quarts mixed salad greens , (such as romaine, arugula, red leaf, etc.)
1/2 lb. 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 chopped fresh cilantro , (optional)
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.
Grill or broil steak until desired doneness, turning once, about 6 minutes. Let stand 5 minutes. Slice thinly on the diagonal.
Toss reserved dressing with salad greens, asparagus, red pepper, cucumber, green onions and cilantro. Top with steak.