Thai Beef and Pea Shoot Salad
Uncooked lean trimmed sirloin beef
1 pound(s), (1 inch thick)
Packed light brown sugar
Fresh lime juice
2 Tbsp, juice of 1 lime
2 tsp, zest of 1 lime
1 medium, seeded and cut into julienne strips
1 small, (about 2-oz.), seeded and cut into matchstick strips
¼ small, cut into julienne strips (about 2 ounces)
Uncooked pea shoots
½ cup(s), leaves
- Sprinkle steak with ½ teaspoon salt. Spray large ridged grill pan with nonstick spray and set over medium-high heat. Place steak in skillet and cook, turning once, until instant-read thermometer inserted into side of steak registers 145°F, about 8 minutes. Transfer to cutting board and let stand 5 minutes.
- Meanwhile, to make salad, whisk together brown sugar, water, vinegar, fish sauce, lime zest and juice, and remaining ¼ teaspoon salt in large bowl. Add carrot, cucumber, jicama, pea shoots, and cilantro and toss to coat well.
- Cut steak across grain into 12 slices. Serve steak with salad.
- Serving size: 3 slices steak and 1½ cups salad