1. Prepare the quick apple kimchi salad by spiralizing or julienne slice the apples and cucumber (see notes). Place in a large bowl and press out any excess water with a paper towel. Set aside.
2. Chop the onion, mince the garlic and place both in a small mixing bowl
3. Stir in the mustard, chili sauce, vinegar, paprika, salt and ginger. 
4. Place salad in the fridge to marinate while cooking beef.

Cook Beef

1. Whisk together sesame oil, garlic, tamari and 2 teaspoons sesame seed in a small bowl and pour over the meat. Marinate for 10 to 20 minutes or skip if in a hurry.
2. Heat the skillet on medium-high heat and add 1 Tablespoon avocado oil.
3. Place the marinated steak in the pan and sear for 7 to 10 minutes or until beef is cooked to 140F and browned. Turn meat once.  
4. Remove steak from the heat, strain excess fat/grease, if desired. Slice thinly and sprinkle with extra sesame seeds.

Make the Bowl

1. Divide the apple kimchi salad into two bowls.
2. Place sliced radish, sprouts, and/or green leaf on one side of the bowl.
3. Divide the beef strips between the two bowls.
4. Top beef with extra red pepper flakes and sesame seed, if desired.
5. Drizzle any extra sauce on top of salad and garnish with cilantro.