Vietnamese Bison Steak Salad

Ingredients

• 1 pound premium bison steak strips or Vital Choice Wagyu beef strips
• 1 tablespoon Vital Choice organic extra virgin olive oil
• 1 cup fresh cilantro, lightly packed
• 2 cloves garlic
• 1 jalapeno pepper, coarse chopped
• ¼ cup pure cane sugar
• ¾ cup fresh lemon juice, warmed
• ½ cup Asian fish sauce
• ¼ cup sesame oil
• ½ small red cabbage, finely julienned
• ½ red onion, finely julienned
• 2 carrots, finely julienned or ribbon peeled
• 1 yellow bell pepper, finely julienned or ribboned
• ½ cucumber, diced
• ½ cup fresh mint, julienned
• ½ cup fresh basil, julienned

Instructions

1. Make dressing: In a blender, purée the cilantro, garlic, sugar and lemon juice. While the motor is still running, add the jalapeno, fish sauce and sesame oil. Set aside or refrigerate until needed.
2. Rinse the bison steak strips and pat dry. Place them a glass dish and drizzle with 1/2 cup of the dressing. Marinade for 2 to 4 hours.
3. Place red cabbage in a bowl and sprinkle with a little salt. Squeeze cabbage to tenderize.
4. Add the red onion and toss. Mix in cucumber, mint and basil.
5. Add ¼ cup of dressing to the cucumber mixture and set aside to marinade.
6. Arrange julienned or ribbon vegetables on 4 plates.
7. Remove the bison steaks from the marinade, shaking off the excess.
8. Heat the olive oil over high heat and sauté the bison strips for about 4 minutes, tossing to turn occasionally
9. Place the seared steaks on top of the julienned vegetables, drizzle with desired amount of dressing, and sprinkle with the cucumber mixture.