Goi Bo (Spicy Beef Salad)

• 2 tablespoons soy sauce
• 2 tablespoons white or balsamic vinegar
• 1 tablespoon mirin
• 2 tablespoons chili sauce
• 8 ounces sirloin steak, seasoned to taste with salt and pepper
• 1/4 cup fresh basil leaves, preferably purple, coarsely chopped
• 1 stalk lemon grass (use the tender purple part) or 1 tablespoon lemon thyme leaves
• 18 cup onion, thinly sliced
• 1 cucumber, thinly sliced
• 1/2 head of iceberg lettuce, shredded
• 1/4 cup bean sprouts
• Unsalted roasted peanuts to garnish (about 1/2 cup)

1. Combine the soy sauce, vinegar, mirin and chili sauce.
2. Set the mixture aside.
3. In a saute pan or wok, sear the steak on both sides until rare or medium rare.
4. Remove from heat and slice thinly.
5. Toss with the basil leaves, lemon grass and onion.
6. Set aside.
7. In a separate bowl, toss together the cucumber, lettuce and bean sprouts.
8. Put greens evenly divided on two plates.
9. Top with sliced sirloin mixture.
10. Pour the sauce on top, and then sprinkle with the roasted peanuts.

soy sauce, white, mirin, chili sauce, sirloin steak, fresh basil, lemon grass, onion, cucumber, bean sprouts, peanuts

Taken from cooking.nytimes.com/recipes/7535 (may not work)