½teaspoonlime zestthis is my addition - it's not Garlic + Zest for nothing, freshly grated
5tablespoonsfresh lime juicefrom 2-3 limes
1 ½tablespoonsbrown sugar
2teaspoonsfish sauce
2teaspoonsasian sesame oil
2teaspoonsgingerfreshly grated
½teaspoonsoy sauce
¼teaspoonfreshly ground black pepper
For salad
8ouncesgreen cabbageabout 1/4 - 1/3 of a whole cabbage, shredded or sliced very thinly
1plum tomatohalved, sliced into thin half moons
1mangoslightly underripe and firm, preferably
1tablespoonfresh mint leaveschopped
1teaspoonblack sesame seeds
1jalapeño or fresno chileremember the seeds and membrane contain the heat -- so adjust the heat to your tastes, by adding or discarding them, minced
For meat
8cupswater
a small knob of gingerpeeled
1garlic clove
1teaspoonsalt
5ouncesboneless beefsirloin or eye of round, I used grass-fed sirloin
For serving
½cupfresh cilantrofinely chopped
1tablespoonpeanutsfinely chopped
Additional garnishes (optional)
chow mein noodles or crispy fried wonton strips
2-3radishesjulienned
1-2scallionswhite and pale green parts, thinly sliced on a bias
Instructions
Combine all the ingredients for the vinaigrette in a small bowl. Whisk. Cover and refrigerate.
Combine all the ingredients for the salad in a large bowl. Toss. Cover and chill.
Heat the water, ginger, garlic and salt in a pot. Cover and bring to a boil over high heat. Remove lid and reduce heat to low, simmering the water for fifteen minutes.
While the water simmers, prepare the beef. 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. (one time with the meat mallet isn't enough -- make sure you pound it until the beef cries Uncle).
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). Use tongs to 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. Top with peanuts and cilantro (and/or optional garnishes like chow mien noodles, julienne radishes, red onion or scallions).