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Saigon Salad

  • SERVINGS: 12
  • MAKE-AHEAD
  1. 1/4 cup soy sauce
  2. 2 tablespoons vegetable oil, plus 1 cup for frying
  3. 7 garlic cloves, coarsely chopped
  4. Two 2 1/2-pound sirloin steaks
  5. 8 shallots, thinly sliced
  6. One 2-inch piece of fresh ginger, peeled and coarsley chopped
  7. 2 tablespoons sugar
  8. 1 large jalapeño, coarsely chopped
  9. 1/2 cup fresh lime juice
  10. 1/3 cup Asian fish sauce
  11. Salt and freshly ground pepper
  12. 3 pounds cabbage, cored and shredded
  13. 1 cup coarsely chopped mint leaves
  14. 1 cup coarsely chopped cilantro
  15. 4 cups mung bean sprouts
  16. 1 1/2 cups chopped unsalted peanuts
  1. In a shallow dish, combine the soy sauce with the 2 tablespoons of oil and 4 of the garlic cloves. Coat the steaks with the marinade and refrigerate for at least 1 hour or overnight.
  2. In a saucepan, heat the remaining 1 cup of oil until shimmering. Working in 3 batches, fry the shallots over moderately high heat, stirring until browned, abut 4 minutes; lower the heat if necessary. Drain on paper towels.
  3. In a mini-processor, combine the remaining 3 garlic cloves with the ginger, sugar and jalapeño and process to a paste. Blend in the lime juice and fish sauce.
  4. Light a grill or preheat the broiler. Season the steaks with salt and pepper and grill or broil over moderately high heat for about 5 minutes per side, or until nicely browned and medium-rare. Let rest for 10 minutes. Slice the steaks 1/4 inch thick. Stack the slices and cut them lengthwise into 1/4-inch-thick strips. In a very large bowl, combine the steak, cabbage, mint and cilantro. Toss with the dressing and sprinkle with the bean sprouts, peanuts and fried shallots.

Suggested Pairing

Beef might make you red—but the Asian spices suggest a fruity white, such as Dopff Au Moulin.

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