Asian Beef Salad

1 lb 'culotte' (top sirloin) steak, cut in strips
1 tbsp canola oil
4 medium carrots, peeled, shaved with vegetable peeler to make 'ribbons' (approximately 3 cups)
1/3 cup bottled Asian toasted sesame dressing
2 cups cooked wild rice
1 box (9 oz) frozen Green Giant® Simply Steam® Sugar Snap Peas, prepared as directed on pkg, drained
1/2 cup diced red pepper
1 pkg (5 oz) mixed spring greens
2 green onions, thinly sliced
2 tbsp sesame seeds, toasted

In large skillet, saute steak in oil. In large bowl, combine carrots,
dressing, wild rice, snap peas, and peppers. On large platter,
spread greens; layer with wild rice mixture. Top with steak, onions,
and sesame seeds.

Recipe compliments of the Minnesota Cultivated Wild Rice Council