Cooking Instructions
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Step 1
To make the vinaigrette, combine zest and juice from the
Limes (2 1/4)
,
Brown Sugar (20 g)
,
Fish Sauce (10 mL)
,
Sesame Oil (10 mL)
,
Fresh Ginger (4 g)
,
Soy Sauce (2 mL)
, and
Freshly Ground Black Pepper (as needed)
in a small bowl. Whisk. Cover and refrigerate.
Step 2
To make the salad, combine
Green Cabbage (225 g)
,
Plum Tomato (1)
,
Mango (1)
,
Fresh Mint Leaves (2 g)
,
Black Sesame Seeds (3 g)
, and
Jalapeño Pepper (1)
in a large bowl. Toss. Cover and chill.
Step 3
To prepare the meat, heat the
Water (1.9 L)
,
Fresh Ginger (1)
,
Garlic (1 clove)
, and
Salt (6 g)
in a pot. Cover and bring to a boil over high heat.
Step 4
Remove lid and reduce heat to low, simmering the water for 15 minutes.
Step 5
While the water simmers, prepare the
Sirloin Steak (140 g)
. Lay a large piece of plastic wrap over a cutting board. With a sharp knife, cut the beef into thin slices and lay them on the plastic wrap.
Step 6
Cut another sheet of plastic wrap and lay them on top of the beef. Using the smooth side of a meat mallet, pound the beef until paper thin.
Step 7
Remove the vinaigrette from the refrigerator and set close by the simmering water. Using tongs, gently drop a few slices of beef into the water for up to 10 seconds (less if you like your beef rare).
Step 8
Retrieve the beef and place in cold vinaigrette. Repeat with remaining beef slices.
Step 9
Add beef and vinaigrette to the salad. Toss gently to combine and arrange on salad plates.
Step 10
Top with
Peanuts (9 g)
,
Fresh Cilantro (8 g)
(and/or optional garnishes like
Chow Mein Noodles (to taste)
,
Radishes (1 bunch)
or
Scallions (1 bunch)
