Ingredients

Adjust Servings:

	Vinaigrette
	5 tablespoons fresh Lime Juice (from about 3 limes)
	1½ tablespoons Brown Sugar
	2 teaspoons Fish Sauce
	2 teaspoons Asian Sesame Oil
	2 teaspoons grated fresh Ginger (use a Microplane)
	½ teaspoon Soy Sauce
	¼ teaspoon freshly ground Black Pepper
	Salad
	8 ounces green Cabbage , shredded as thin as possible
	1 plum Tomato , halved lengthwise and sliced into thin half-moons
	1 Mango (find one that is slightly underripe and still firm), peeled, pitted, and cut into thin matchsticks
	1 tablespoon chopped fresh Mint
	1 teaspoon Black Sesame Seeds
	1 Jalapeno Pepper or red Fresno chile
	Beef
	8 cups Water
	A small knob of Ginger
	1 Garlic clove
	1 teaspoon Salt
	5 ounces boneless Beef , sirloin or eye-of-round
	1 small bunch Cilantro , coarse stems removed, leaves and tender stems finely chopped
	1 tablespoon chopped Peanuts

Lime beef salad recipe

Serves 4
Medium

Ingredients

Vinaigrette
5 tablespoons fresh Lime Juice
1½ tablespoons Brown Sugar
2 teaspoons Fish Sauce
2 teaspoons Asian Sesame Oil
2 teaspoons grated fresh Ginger
½ teaspoon Soy Sauce
¼ teaspoon freshly ground Black Pepper
Salad
8 ounces green Cabbage
1 plum Tomato
1 Mango
1 tablespoon chopped fresh Mint
1 teaspoon Black Sesame Seeds
1 Jalapeno Pepper
Beef
8 cups Water
A small knob of Ginger
1 Garlic
1 teaspoon Salt
5 ounces boneless Beef
1 small bunch Cilantro
1 tablespoon chopped Peanuts

Directions

Beef doesn’t always have to be a caveman dish. It can be delicate and accompanied by crunchy, colorful, healthful produce. Serving meat with a salad satisfies the carnivore in you but it doesn’t make the meat the star of the show: the veggies are. Use good-quality fish sauce—and don’t be afraid of this ingredient: It’s the secret element that adds depth to the salad. This refreshing but earthy salad is perfect with an Austrian Grüner Veltliner.

Steps

1 Done	To make the Vinaigrette Combine all the ingredients in a bowl and whisk together. Cover and chill.
2 Done	To make the Salad Combine all the ingredients in a bowl and toss well. Cover and chill.
3 Done	To make the Beef Put the water, ginger, garlic, and salt in a small pot and bring to a boil over high heat, then turn the heat to low and simmer for about 15 minutes while you pound the beef.
4 Done	Cut the Beef into thin Slices you should get about 8. One at a time, place each slice between two sheets of plastic wrap and pound with the bottom of a small saucepan or a rolling pin until paper-thin. Transfer to a plate.
5 Done	Remove the chilled vinaigrette from the refrigerator. Using chopsticks or tongs, gently drop a few slices of beef into the simmering water and cook for just 10 seconds, or even less if you like your beef a little on the rare side. Remove the beef slices and immediately drop into the chilled vinaigrette. Repeat with the remaining beef slices.
6 Done	Add the beef and vinaigrette to the salad. Toss gently and arrange on small salad plates. Top with the cilantro and peanuts and serve immediately.