Ingredients:

  • 1 lb sirloin steak, sliced thin against the grain
  • 1 tbsp soy sauce
  • 1 tsp brown sugar
  • 1 tbsp vegetable oil
  • 3 tbsp fresh lime juice
  • 2 tbsp reduced-sodium fish sauce
  • 1 tbsp brown sugar
  • 1 clove garlic, minced
  • 2 Thai bird's eye chilies, finely chopped
  • 1 cup red onion, thinly sliced
  • 1 cup cucumber, sliced into half-moons
  • 1 cup cherry tomatoes, halved
  • 1/2 cup fresh mint leaves
  • 1/2 cup fresh cilantro leaves

Instructions:

  1. In a small bowl, whisk together the 3 tbsp fresh lime juice, 2 tbsp reduced-sodium fish sauce, 1 tbsp brown sugar, 1 clove minced garlic, and 2 chopped Thai bird's eye chilies until the sugar is completely dissolved. Set aside to infuse.
  2. In a bowl, toss the 1 lb sliced sirloin with 1 tbsp soy sauce, 1 tbsp vegetable oil, and 1 tsp brown sugar.
  3. Heat a cast iron skillet or heavy-bottomed pan over high heat until it just begins to smoke. Add the beef in a single layer, cooking in batches if they don't fit in one layer, and sear without moving for 2 minutes to create a crust. Flip and cook for another 1-2 minutes until the beef reaches a safe internal temperature of 145°F (63°C). Remove from heat and let the meat rest for 5 minutes.
  4. In a large mixing bowl, combine the 1 cup sliced red onion, 1 cup cucumber, and 1 cup cherry tomatoes. Gently fold in the 1/2 cup fresh mint leaves and 1/2 cup fresh cilantro leaves.
  5. Pour the prepared dressing over the vegetables and add the rested steak. Toss lightly to coat the ingredients while keeping the herbs vibrant.