2 tablespoons vegetable oil, plus 1 cup for frying
7 garlic cloves, coarsely chopped
Two 2 1/2-pound sirloin steaks
8 shallots, thinly sliced
One 2-inch piece of fresh ginger, peeled and coarsely chopped
2 tablespoons sugar
1 large jalapeño, coarsely chopped
1/2 cup fresh lime juice
1/3 cup Asian fish sauce
Salt and freshly ground pepper
3 pounds cabbage, cored and shredded
1 cup coarsely chopped mint leaves
1 cup coarsely chopped cilantro
4 cups mung bean sprouts
1 1/2 cups chopped unsalted peanuts
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.
In a medium saucepan, heat the remaining 1 cup of oil until shimmering. Working in 3 batches, fry the shallots over moderately high heat, stirring until browned, about 4 minutes per batch; lower the heat if necessary. Drain on paper towels.
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.
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.
Beef might make you redbut the Asian spices suggest a fruity white, such as Dopff Au Moulin.