Makes: 4 – 6 servings
3/4 pound flank steak
1-tablespoon soy sauce
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil
4 cups shredded Napa cabbage
1 cup thinly sliced fresh shiitake mushrooms
1/4-cup fresh limejuice
3 tablespoons soy sauce
1-tablespoon vegetable oil
1-teaspoon sesame seed oil
2 tablespoons sweet chili sauce
1 stalk lemongrass, bottom 4-inches, minced
1/3 cup thinly sliced shallots
1/4 cup chopped cilantro
1/4 cup chopped mint
3 tablespoons chopped Thai basil or sweet basil
Zest from 1 lime
- In a small bowl, combine dressing ingredients; mix well. Let stand for 10 minutes for flavors to blend.
- Marinate beef with soy sauce and pepper for 10 minutes. Place a grill pan over medium-high heat until hot. Brush pan with oil. Place meat in pan and cook, turning once, until browned on both sides but still medium-rare, 3 to 4 minutes on each side. Remove from pan, place on a cutting board, and loosely cover with foil. Let stand for 10 minutes then cut meat across the grain on the bias.
- Place cabbage and mushrooms in a large bowl. Reserve 2 tablespoons of the dressing; pour remaining dressing over cabbage mixture and toss. Place on serving plate.
- In the same bowl, toss meat slices with the remaining dressing. Spoon over cabbage and serve.
Photo courtesy of Geoffrey Nilsen.
Adapted from Quick & Easy by Martin Yan (Chronicle Books). Copyright © Yan Can Cook Group, 2005.