To make the vinaigrette, combine zest and juice from the
Limes (2 1/4)
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)
Freshly Ground Black Pepper (1/4 tsp)
in a small bowl. Whisk. Cover and refrigerate.
To make the salad, combine
Green Cabbage (2 1/2 cups)
Plum Tomato (1)
Fresh Mint Leaves (1 Tbsp)
Black Sesame Seeds (1 tsp)
Jalapeño Pepper (1)
in a large bowl. Toss. Cover and chill.
To prepare the meat, heat the
Water (8 cups)
Fresh Ginger (1)
Garlic (1 clove)
Salt (1 tsp)
in a pot. Cover and bring to a boil over high heat.
Remove lid and reduce heat to low, simmering the water for 15 minutes.
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.
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.
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).
Retrieve the beef and place in cold vinaigrette. Repeat with remaining beef slices.
Add beef and vinaigrette to the salad. Toss gently to combine and arrange on salad plates.
Peanuts (1 Tbsp)
Fresh Cilantro (1/2 cup)
(and/or optional garnishes like
Chow Mein Noodles (to taste)
Radishes (1 bunch)
Scallions (1 bunch)