1. For the Dressing: Whisk together the vegetable oil, rice-wine vinegar, fish sauce, chile paste (if using), sesame oil, sugar, ginger & 1/4 teaspoon of the garlic salt in a small bowl. Stir in the cilantro.
2. Working in batches if necessary, cook the meat in a large skillet over medium-high heat until it is no longer pink; about 5 minutes. Drain off the liquid. Season with the remaining 1/2 teaspoon of garlic salt.
3. Add the carrots & red pepper to the skillet & cook for 2 minutes.
4. Stir half of the dressing & the scallions into the meat mixture. Remove the skillet from the heat.
5. To Serve: Toss the salad greens with the remaining half of the dressing in a serving bowl. Spoon the meat mixture over top & serve
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