Ingredients
1 cup teriyaki sauce2 tablespoons minced garlic4-1/2 teaspoons sesame oil1 teaspoon crushed red pepper flakes, divided1 teaspoon cayenne pepper, divided1 pound beef top sirloin steak, cut into thin strips1 medium ripe avocado, peeled and chopped1 cup chopped cucumber1 cup soy sauce1/2 cup red wine vinegar1 tablespoon sugar1 large portobello mushroom, sliced2 cups hearts of romaine salad mix
Preparation
In a large resealable plastic bag, combine the teriyaki sauce, garlic, sesame oil, 1/2 teaspoon pepper flakes and 1/2 teaspoon cayenne; add steak. Seal bag and turn to coat; refrigerate for 10 minutes.
Meanwhile, in a large bowl, combine the avocado, cucumber, soy sauce, vinegar, sugar, and remaining pepper flakes and cayenne; set aside.
Drain and discard marinade. In a large nonstick skillet, saute steak and mushroom until meat reaches desired doneness and mushroom is tender. Divide salad mix among four plates; top with avocado mixture and meat mixture.
