Whisk together dressing ingredients in a small bowl until honey is dissolved. Set aside. Season flank steak on both sides with salt and pepper. Heat sesame oil in a medium nonstick skillet over medium-high heat. Add steak and cook 6 minutes on each side, or until well-cooked. (Pregnant women should not eat rare meat; see “Foods to Avoid”) Remove steak from heat; cut on diagonal into thin slices. Arrange greens on 4 large plates. Top with cucumber, red pepper, garbanzo beans and bean sprouts. Arrange steak over vegetables and drizzle with dressing.
Nutritional information per serving (3 cups salad with 3 tablespoons dressing): 399 calories, 25 percent fat (11 grams), 46 percent carbohydrate, 29 percent protein, 116 milligrams calcium, 6 milligrams iron, 256 micrograms folate.