3 quarts , (such as romaine, arugula, red leaf, etc.)
0.5 lb. , trimmed, cooked and cut into small pieces
1 medium , cut into thin strips
0.5 , thinly sliced
3 , thinly sliced
0.25 cup chopped , (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.