Cooking Instructions
HIDE IMAGES
SHOW ALL IMAGES
Step 1
To make the vinaigrette, combine Lime (1/2 teaspoon), Lime Juice (5 tablespoon), Brown Sugar (1 1/2 tablespoon), Fish Sauce (2 teaspoon), Sesame Oil (2 teaspoon), Fresh Ginger (2 teaspoon), Soy Sauce (1/2 teaspoon), and Freshly Ground Black Pepper (1/4 teaspoon) in a small bowl. Whisk. Cover and refrigerate.
Step 2
To make the salad, combine Green Cabbage (8 ounce), Plum Tomato (1), Mango (1), Fresh Mint Leaves (1 tablespoon), Black Sesame Seeds (1 teaspoon), and Jalapeño Pepper (1) in a large bowl. Toss. Cover and chill.
Step 3
To prepare the meat, heat the Water (8 cup), Fresh Ginger (1), Garlic (1 clove), and Salt (1 teaspoon) 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 ounce). 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 tablespoon), Fresh Cilantro (1/2 cup) (and/or optional garnishes like Chow Mein Noodles (to taste), Radish (2), or Scallion (1)).
Rate & Review
Tap to Rate: