1  teaspoon pepper, freshly ground 1  pound (460 g) beef sirloin, trimmed 1  small head red cabbage, shredded #5 blade 1  head romaine lettuce cut in 1 inch (2.5 cm) strips ½  cup mint leaves 2  shallots, peeled and thinly sliced into rings 8  green onions, chopped including tops 2  hot peppers, seeded and diced 1  cup chicken broth or stock 1  teaspoon fresh lime juice 2  tablespoons fish sauce 1  teaspoon sugar 1  teaspoon roasted rice powder


Preheat skillet over medium-high heat. While the pan is heating, rub black pepper into beef sirloin. Place sirloin in skillet, when it loosens from the pan (about 4-5 minutes), turn and sear about 3 minutes on other side (beef should be rare). Remove sirloin to platter, and place in freezer 30-45 minutes. Note: slightly freezing will make sirloin easier to slice thinly. Drain excess fat from skillet and place on the side, do not clean.

While beef is cooling, in large mixing bowl combine cabbage, romaine lettuce, mint, shallots, green onions and hot peppers.

Slice sirloin thin across the grain. Reheat skillet over medium-high heat. When the skillet begins to sizzle deglaze with chicken stock. Add lime juice, fish sauce, sugar and rice powder, stir and bring to a simmer. Add sliced sirloin and remove skillet from heat. Let cool for 3-5 minutes and pour over prepared salad and toss well.

Serve with soy sauce if desired.