Ingredients
Dressing
3 tablespoon lime juice
1 tablespoon fish sauce (nuoc mam)
1 tablespoon orange juice
1 large clove garlic, minced
1 1/2 teaspoons chile paste
1 tablespoon light brown sugar
1/2 teaspoon sesame oil
2 tablespoon neutral flavored oil (like canola or grapeseed)
Whisk everything together and let set at room temprature while you prepare the rest of the ingredients.
Salad
1/2 pound skirt steak, flank steak, or a similar thin cut
1 ounce dried rice noodles, soaked until soft in boiling water, cut into pieces if very long, and chilled
1 large handful mesclun or chopped lettuce
1 large handful shredded cabbage
1 carrot, julienned
1 avocado, cubed
1 cucumber, diced
1 mango, cubed
1 beefsteak tomato, cubed
2 scallions, thinly-sliced
2-3 tablespoons toasted, crushed peanuts
1/2 cup chopped cilantro, mint, basil combination
Preparation
Season the beef with salt and pepper and sear in a hot skillet (preferably cast iron) for 2-3 minutes per side, or until medium rare. Let the meat rest for a few minutes, then slice on the bias and toss with 2-3 tablespoons of the dressing.
Mix the remaining salad ingredients (except the peanuts) in a large bowl, and add dressing until everything is well coated. Divide the salad between two plates, mound the beef on top and sprinkle with the chopped peanuts.
