VIETNAMESE BEEF SALAD by Chef Laura Brennan - Foodies Markets

Ingredients

• 1.5 pounds skirt steak, trimmed
• u00bc cup light brown sugar
• 2 teaspoons ground white pepper
• 1 tablespoon kosher salt
• Mix together the sugar, salt and pepper. Cut the skirt steak into lengths not longer than 8-10 inches.
• 6 fluid ounces vegetable oil (such as canola or soy), plus more as needed
• u00bc cup fresh lime juice
• 1 tablespoon toasted sesame oil
• 1 tablespoon Vietnamese or Thai fish sauce (Nuoc Mam Nhi). u201cThree Crabsu201d and u201cSquid Brandu201d are both tried and true products.
• 1-2 tablespoons soy sauce
• u00bd teaspoon chilies: sriracha or sambal oelek sauce ( or more to your taste for spicy !)
• 2 ounces fresh ginger root, peeled and grated
• 1 shallot, peeled and finely minced
• VEGETABLES and HERBS
• 1 cucumber
• u00bd pint (8 ounces) yellow cherry or grape tomatoes
• u00bd pint (8 ounces) red cherry or grape tomatoes
• u00bd bunch scallions, washed and dried
• A few springs fresh cilantro, stems and leaves chopped together
• 2 sprigs fresh mint, leaves removed and chopped