DRESSING:

5 tbsp. vegetable oil
3 tbsp. rice vinegar (+ 2 1/4 tsp.)
5 tsp. sesame oil
5 tsp. soy sauce
1 1/2 garlic cloves, crushed & minced
1/4 tsp. red pepper flakes
Salt & pepper

SALAD:

4 oz. snow peas
16 oz. rare roast beef
1 lg. yellow bell pepper (1 1/2" x 1/4" strips)
4 oz. mushrooms, sliced
4 tbsp. sesame seeds, toasted
3 bunches Arugula, stems removed
1 sm. Radicchio leaves, torn

Whisk all ingredients together in medium bowl for dressing.

For salad, place snow peas in shallow pan of boiling water and blanch. Drain and rinse under cold water. Dry thoroughly.

Add snow peas, beef, pepper strips, mushrooms and 3 tablespoons sesame seeds to dressing in bowl. Toss.

Line 4 plates with arugula and radiocchio. Divide beef salad among plates. Sprinkle with remaining 1 tablespoon sesame seeds. Garnish with tomatoes.