In non-reactive container combine all Marinade ingredients. Add steak; turn to coat. Cover and marinate in refrigerator at least 2 hours.
Yield: 5 cups
Soy-Sesame Vinaigrette: In blender, combine 1-1/2 cups reduced-sodium soy sauce, 6 ounces minced shallots, 3/4 cup rice vinegar, 6 ounces minced fresh ginger, 1/3 cup sugar, 6 tablespoons hoisin sauce, 3 tablespoons Dijon mustard, 3 teaspoons minced garlic and 1 teaspoon black pepper process until almost smooth. With motor running, slowly add 1-1/2 cups vegetable oil and 3 tablespoons dark sesame oil; process until blended. Remove to bowl; stir in 1/3 cup sesame seeds. Cover and refrigerate.
Yield: about 1-1/2 quarts
Pickled Vegetables: In bowl, combine 8 ounces seedless cucumber sliced into 1/4-inch-thick half moons, and 1/2 teaspoon salt; let stand 30 minutes. Rinse cucumber; drain. Add 6 ounces julienned carrots. In non-reactive saucepan, combine 1-1/2 cups sugar, 1-1/2 cups distilled white vinegar and 1-1/2 cups water; whisk over low heat to dissolve sugar. Pour over cucumber and carrot mixture. Cover and refrigerate at least 1 hour. Drain before use.
Yield: about 3 cups
Grill 1 steak to medium rare to medium. In bowl, combine 4 cups spinach, 1/2 cup bean sprouts. 1/4 cup sautéed mushrooms and 5 halved cherry tomatoes. Add 3 tablespoons Soy-Sesame Vinaigrette; toss lightly.
Mound in Japanese bento box or bowl. Top with 2 tablespoons Pickled Vegetables. Carve steak into thin slices; arrange around base of salad. Drizzle 1 tablespoon Soy-Sesame Vinaigrette onto steak. Sprinkle with 1 tablespoon green onion and 1/2 teaspoon toasted sesame seeds.
Nutrition information per serving: 665 Calories; 378 kcal Calories from fat; 42 g Total Fat; 9 g Saturated Fat; 19 g Monounsaturated Fat; 106 mg Cholesterol; 1405 mg Sodium; 35 g Total Carbohydrate; 4.9 g Dietary Fiber; 41 g Protein; 7.6 mg Iron; 15.3 mg NE Niacin; 1 mg Vitamin B6; 7.5 mcg Vitamin B12; 13 mg Zinc; 53 mcg Selenium; 167 mg Choline;