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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Southeast Asian >> Vietnamese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. To make the marinade, grate the zest from 1 lime; juice that lime. Whisk together 1/4 cup soy sauce, lime juice and zest, ginger and sesame oil. Chop 2 cloves garlic. With a mortar and pestle or with the flat side of a knife, mash the garlic into a paste. Whisk into the marinade. | 2. Place the steak in a shallow dish and cover with the marinade, turning completely to coat. Cover the dish with plastic wrap and refrigerate for at least 1 hour and up to 12 hours. (Alternate method: place steak in a ziplock bag, pour over marinade, squeeze out air, seal and massage to distribute marinade.) Remove the steak from the refrigerator 30 minutes before cooking. | 3. In the meantime in a food processor fitted with the large grating attachment, shred the carrots. Transfer to a large bowl. Add cabbage and cilantro; toss well. Cover tightly with plastic wrap and refrigerate for up to 3 hours. | 4. To make the vinaigrette, juice the remaining lime. In a small bowl, whisk together the remaining 2 tablespoons soy sauce, vinegar, olive or peanut oil, fish sauce, lime juice and cayenne. Chop the remaining garlic clove. Using a mortar and pestle or with the back of a knife, mash garlic to a paste; whisk into the vinaigrette. | 5. Heat a broiler or grill. Remove the steak from the marinade, scraping off excess; season with salt and pepper to taste. Cook, turning once halfway through, until browned, 5 or 6 minutes per side for medium/medium-rare. Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain. | 6. To assemble, add just enough of the vinaigrette to the salad to coat it; toss well. Taste and add more dressing or salt or lime juice if desired. Place the salad onto the center of a platter and top with the steak. Sprinkle with chopped peanuts and drizzle with more vinaigrette. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime	2		divided	-	-	-	-
soy sauce	1/4	cup	divided	43.2	4.0104	7.5672	0.07200000000000001
ginger	2	tablespoons	grated	34.84	7.4485	0.9339	0.441
sesame oil	2	teaspoons	toasted	79.56	0.0	0.0	9.0
garlic clove	3		divided	-	-	-	-
steak	1 1/4	lb	rinsed	697.0016	0.0	122.6269	19.21
carrot	2		peeled trimmed	104.96	24.5248	2.3808	0.6144
napa cabbage	10	cups	shredded	130.8	24.307	11.99	1.8530000000000002
cilantro	1/4	cup	chopped	0.92	0.1468	0.0852	0.0208
rice wine vinegar	1	tablespoon		-	-	-	-
extra virgin olive peanut oil	2	tablespoons		-	-	-	-
fish sauce	1	teaspoon		2.1	0.2184	0.3036	0.0006
red pepper cayenne	1	pinch	ground	0.3578	0.0637	0.0135	0.0194
kosher salt				-	-	-	-
black pepper			ground	-	-	-	-
peanut	2	tablespoons	chopped	103.4775	2.9437	4.7085	8.9863

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.