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Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This vibrant Asian steak and mushroom salad offers a sophisticated balance of textures and deep savoury flavours. Using tender rib-eye steaks crusted with toasted sesame seeds, the dish provides a satisfying crunch that contrasts beautifully with the earthy, sautéed mushrooms. The dressing, infused with fresh ginger, coriander, and a hint of chilli-garlic sauce, brings a bright acidity that cuts through the richness of the beef, making it an ideal choice for a light yet filling evening meal.

As a diabetes-friendly recipe, this dish focuses on high-quality proteins and nutrient-rich mixed greens while remaining naturally low in carbohydrates. Using sesame oil adds a nutty aroma without the need for heavy sauces, ensuring the meal stays heart-healthy and light. Serve it as a quick midweek dinner or a healthy weekend lunch when you want something that feels truly indulgent yet remains nutritionally balanced.

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Ingredients for Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

  • 2 tablespoons soy sauce

  • 2 tablespoons seasoned rice vinegar

  • 25ml vegetable oil, divided

  • 1 tablespoon minced peeled fresh ginger

  • 1/2 teaspoons Asian chilli-garlic sauce

  • 1/8 teaspoons plus 2 teaspoons Asian sesame oil, divided

  • 1/4 cup chopped fresh coriander

  • 60g rib-eye steaks

  • 2 tablespoons toasted sesame seeds

  • 230g crimini (baby bella) mushrooms, quartered

  • 8 cups mixed greens

How to make Seared Asian Steak and Mushrooms on Mixed Greens with Ginger Dressing

Mix soy sauce, rice vinegar, 1 1/2 teaspoons vegetable oil, minced ginger, chilli-garlic sauce, and 1/8 teaspoons sesame oil in small bowl. Add coriander and stir to blend. Set dressing aside.

Rub 1/4 teaspoons sesame oil over each side of each rib-eye steak. Sprinkle steaks with salt, pepper, and toasted sesame seeds; press firmly to adhere. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms; sauté until browned, about 8 minutes. Season to taste with salt and pepper. Transfer sautéed mushrooms to plate. Add 1 teaspoon vegetable oil and 1 teaspoon sesame oil to skillet; heat over medium-high heat. Add steaks; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steaks to cutting board. Slice steaks. Toss mixed greens with dressing in large bowl; divide greens among plates. Top with steak slices and mushrooms and serve.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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