Just made this for an early shabbos dinner before I go over to Harvard Square to see the amazing set my boyfriend built (and, of course, the show
that will be performed on it.) I don't know why it's called barbecued beef, it's not barbecued at all, but it is an amazingly tasty vaguely Cambodian flavor explosion, and a nice way to satisfy your meat cravings even when it's hot out. Do read my notes before you start, some of the amounts are a little wonky.
Barbequed Beef Salad
3 tablespoons soy sauce
3 tablespoons lime juice
2 teaspoons brown sugar
2 large garlic cloves -- minced
1 pound Sirloin or top round steak
2 tablespoons Vegetable oil
2 butter lettuce heads
3 tablespoons fresh mint -- chopped
3 tablespoons fresh cilantro -- chopped
2 tablespoons unsalted peanuts -- chopped
Mix soy, lime juice, sugar, and garlic until sugar dissolves. Reserve 1/4 cup of the mixture. (This recipe actually only made about 1/4 cup to begin with -- I went back and made another double batch to marinate in.) Marinate the steak in the sauce mixture for about 30 minutes.
Broil steak to desired doneness, cut across the grain into thin strips. (It doesn't say to let it rest after broiling, but of course we know to do that.)
Wash and drain the lettuce, cilantro, and mint. Tear the lettuce into bite-sized pieces and toss in a large bowl with the mint and cilantro.
Mix the reserved 1/4 cup sauce mix with the oil, shake or whisk to combine.
Pour over the lettuce and toss to coat. Turn out onto a serving plate and arrange the beef slices on top. Garnish with green onion tops and sprinkle with peanuts.