Cooking Instructions
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Step 1
To make the vinaigrette, combine
Limes (1/2 tsp)
,
Lime Juice (1/3 cup)
,
Brown Sugar (1 1/2 Tbsp)
,
Fish Sauce (1/2 Tbsp)
,
Sesame Oil (1/2 Tbsp)
,
Fresh Ginger (1/2 Tbsp)
,
Soy Sauce (1/2 tsp)
, and
Freshly Ground Black Pepper (1/4 tsp)
in a small bowl. Whisk. Cover and refrigerate.
Step 2
To make the salad, combine
Green Cabbage (2 1/2 cups)
,
Plum Tomato (1)
,
Mango (1)
,
Fresh Mint Leaves (1 Tbsp)
,
Black Sesame Seeds (1 tsp)
, and
Jalapeño Pepper (1)
in a large bowl. Toss. Cover and chill.
Step 3
To prepare the meat, heat the
Water (8 cups)
,
Fresh Ginger (1)
,
Garlic (1 clove)
, and
Salt (1 tsp)
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 (5 oz)
. 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 (1 Tbsp)
,
Fresh Cilantro (1/2 cup)
(and/or optional garnishes like
Chow Mein Noodles (to taste)
,
Radishes (1 bunch)
or
Scallions (1 bunch)
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