INGREDIENTS
4
cut into pieces 1 1/2 pounds skirt steak
4
Radishes
3
Scallions
1 cup
Snap peas
2
bunches Watercress
2 tbsp
White miso
1 tsp
Brown sugar, light
1
Kosher salt and black pepper
1
Sesame seeds, toasted
1/4 cup
Canola oil
3 tbsp
Rice vinegar
1 tsp
Sesame oil