Colorful Steak Salad


  • 1 lb thinly sliced steak
  • 2 cucumbers
  • 1 beet
  • 2 yellow peppers
  • 2 orange peppers
  • 1 jalapeño
  • 1/2 pomegranate  
  • 4 tbsps soy sauce
  • 3 tbsps rice vinegar
  • 1 1/2 tsp sesame oil
  • 1 tbsp chili sauce
  • 1/2 lemon (juiced)


  1. Shred all of your vegetables (cucumber, beet, peppers, and jalapeño).  You can use the shred setting in a food processor, a mandolin, or I used a combo of a cheese grater and a knife)
  2. Remove all of the pomegranate seeds.  I do this by filling a large bowl with warm water.  Slice the fruit in half and holding it under water, use your hands to remove all the seeds.  Use your hand to scoop out some of the gunk and then drain the seeds.
  3. Saute the steak in your choice of cooking oil.  Season with a bit of salt and pepper.
  4. After cooked, place on a paper towel to drain
  5. While draining, combine vinegar, soy sauce, sesame oil, chili sauce and lemon juice for the dressing.  
  6. Put shredded veggies in a bowl, add steak, and top with pomegranate seeds.  
  7. Toss with dressing, and enjoy!