Shake up a jar of All-Purpose Stir-Fry Sauce if you don’t have some already. Measure out ¼ cup of the sauce and whisk in 1 tablespoon avocado oil to make a simple dressing.
Pat the steaks dry and sprinkle both sides with salt. Heat a large skillet or grill pan over medium-high heat and swirl in 1 tablespoon of ghee when the pan is hot.
Add two steaks to the hot pan and cook for 6 to 8 minutes, flipping every 2 minutes, until the steaks are well-browned and the internal temperature reaches 130°F (medium-rare) on a meat thermometer. Transfer the seared steaks to a platter and cook the remaining two steaks the same way.
While the steaks are resting (at least 10 minutes), add the mixed greens, carrots, bell pepper, blanched sugar snap peas, and English cucumber in a large salad bowl. Whisk the salad dressing again and pour in about half. Toss the veggies in the bowl to distribute the dressing evenly.
Slice the steaks against the grain into ¼-inch strips. Add them to the salad, along with avocado. Toss with the remaining sauce.
Sprinkle on the toasted sesame seeds and divide the salad into serving bowls.