Szechwan Beef Salad

Ingredients
1 1/2 pounds top sirloin steak
salt and pepper, to taste
1/4 cup hoisin sauce
1 tablespoon chili bean sauce
2 tablespoons steak seasoning sauce
large zip-top bag
2 tablespoons green onions (2-3 onions)
1/2 seedless cucumber
1 (4-ounce) bag mixed baby greens
1/2 cup shredded carrots
1 cup bean sprouts (optional)
1 (8-ounce) can sliced water chestnuts (drained)
1/4 cup Oriental salad dressing
6 tablespoons chow mein noodles

Steps
1. Preheat grill.
2. Trim any visible fat from steak. Salt and pepper both sides. Wash hands.
3. Combine hoisin sauce, bean sauce and steak seasoning in zip-top bag; shake to mix. Using tongs, add steak, seal tightly and kneed to coat. Marinate for 10 minutes. Wash knife and cutting board with hot soapy water.
4. Wash onions and remove any wilted portions. Chop enough green onions into 1/4-inch pieces to measure 2 tablespoons, including up to half of green tops. Place in large mixing bowl.
5. Wash cucumber. Trim ends off and slice into 1/4-inch slices. Add to onions.
6. Grill steaks 8-10 minutes, turning halfway through grilling process. Discard any remaining marinade. Internal temperature should reach 145°F for medium, or adjust grilling time for personal preference.
7. Continue salad by adding greens, carrots, bean sprouts, water chestnuts and dressing to onion mixture. Toss and place on serving plates.
8. Slice steak thinly on a 45-degree angle and place on top of salad. Sprinkle with noodles and serve.

(Recipe courtesy of Publix Aprons Simple Meals)