Whisk together the fish sauce, coconut aminos, lime juice, ginger, garlic, chili pepper flakes and sesame oil in a bowl.
Place the sirloin steak(s) in the marinade, turning to coat both sides. Cover with plastic wrap and place in the refrigerator to marinate for at least 2 hours, or overnight.
Heat grill to Medium-High heat.
Place the sirloin on the grill and cook until golden brown and slightly charred, about 4 minutes. Turn the steak(s) over and grill the other side for 3 to 4 minutes for medium-rare (130 degrees) or 5 to 7 minutes for medium (135 degrees).
Place steaks on a plate, cover with foil and allow to rest for 10 minutes.
Toss the lettuce, mushrooms, bell pepper, green onions, cilantro and broccoli slaw together in a large bowl.
Pour the marinade into a saucepan and simmer for 5 minutes. Remove from heat and stir in the vinegar and oil. Set aside.
Thinly slice the steak and lay it on top of the salad.
Divide the salad between 4 plates and top with dressing, toasted almonds (if using) and toasted sesame seeds. Serve immediately.
I threw this salad together using what I had in my refrigerator. I used Spring Mix, but any combination of lettuces and cabbage works perfectly!
The chili pepper flakes add a touch of heat to the salad dressing, but not too much. For sensitive stomachs you can leave it out. To hide the evidence, you could always substitute cayenne pepper so there are no seeds!
I love toasted almond slices on my salads, but any nuts will works.