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Whisk together vegetable oil, vinegar, fish sauce, chile paste (if using), dark sesame oil, sugar, ginger and 1/4 teaspoon garlic salt in a small bowl. Stir in cilantro.
Working in batches if necessary, cook meat in a large skillet over medium-high heat for about 5 minutes or until no longer pink. Drain off liquid. Season with the remaining 1/2 teaspoon garlic salt.
Add carrots and bell pepper to the pan; cook for 2 minutes.
Stir half of the dressing and the scallions into meat mixture. Remove from heat.
Toss salad greens in a serving bowl with the remaining dressing. Spoon meat mixture onto the greens.