Thai Marinated Beef Cabbage Salad with Warm Shallot Vinaigrette Recipe | Ming Tsai

Ingredients

• 1 medium Napa cabbage, cored and fine julienne
• 1/2 medium green cabbage, cored and fine julienne
• 1/2 medium red cabbage, cored and fine julienne
• 2 carrots, peeled and fine julienne
• 1 bunch mint leaves, picked
• 1 bunch Thai basil leaves, picked
• 1 bunch cilantro leaves, picked
• 2 cups canola oil
• 3 large shallots, peeled and finely sliced
• 2 stalks lemongrass, white part only, minced
• 2 to 3 Thai bird chiles, de-stemmed, minced
• 2 tablespoons fish sauce
• 1/2 cup fresh lime juice
• 1/2 cup rice wine vinegar
• 2 tablespoons sesame oil
• Salt
• freshly ground black pepper
• 1/4 cup toasted sesame seeds, to garnish
• 2 choice sirloins (8 to 9 ounces each), or similar cut of beef
• 2 jalapenos chiles, roughly chopped
• 2 serrano chiles, roughly chopped
• 1 tablespoon sambal
• 4 large shallots, peeled and roughly chopped
• 4 garlic cloves
• 3 tablespoons honey
• 2 cups soy sauce
• 1 cup rice wine vinegar