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| What You Need: |
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2 pounds sirloin tip or eye of round roast
1 tablespoon light soy sauce
2 cups finely julienned cabbage
½ cup finely julienned carrots
½ cup thinly sliced celery
½ cup cored, seeded, and finely julienned red bell pepper
½ cup cored, seeded, and finely julienned green bell pepper
½ cup coarsely chopped fresh mint leaves
3 tablespoons lime juice
3 tablespoons nuoc mam (fish sauce)
½ teaspoon peeled and crushed garlic
¼ ounce finely minced dried galangal (soak in water 1 hour; drain)
1½ teaspoons sugar
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| How To Cook: |
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1. Marinate the beef in the soy sauce for 15 minutes.
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2. Place in a pan with a roasting rack and roast in a 400°F oven until medium rare or 120°F on a meat thermometer.
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3. Allow the meat to cool. In a large bowl place the cabbage, carrots, celery, peppers, and mint leaves.
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4. In a small bowl mix the lime juice, nuoc mam, garlic, galangal, and sugar. Slice the cooled beef across the grain in thin slices.
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5. Add the beef and the dressing to the vegetables and toss well.
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