Beef up the texture
Adapted from Christopher Kimball’s Milk Street, this recipe uses various microgreens for both taste and texture.
We use crunchy pea greens to replace thin rice noodles in the original recipe, however you could add vermicelli rice noodles to the dish if you choose. If you can’t find sirloin tips, use flank steak pounded thin.
What you’ll Need
cup plus 1 tablespoon fish sauce, divided
2 tablespoons finely grated fresh ginger, divided
3 tablespoons plus 2 teaspoons packed light brown sugar, divided
Kosher salt and ground black pepper
1 pound sirloin tips, patted dry
4 cups pea greens, rinsed
cup lime juice (2 limes)
2 tablespoons water
1 teaspoon chili-garlic sauce
1 tablespoon peanut oil
1 cup fresh mint leaves, torn
1 cup cilantro greens, rinsed
cup roasted peanuts, coarsely chopped
Optional: 6 to 12 ounces thin rice noodles
Active Prep: 40 min
In a medium bowl, combine 1 tablespoon of fish sauce, 1 tablespoon of the ginger, 2 teaspoons brown sugar, 1 teaspoon salt and ¼ teaspoon pepper. Set aside.
Place the sirloin tips between 2 sheets of plastic wrap and, using a meat mallet, gently pound them to an even ½-inch thickness. Add the beef to the fish sauce mixture and turn to coat. Marinate at room temperature for 15 minutes.
If using noodles, prepare according to package directions.
In a small bowl, whisk together the remaining ¼ cup fish sauce, the remaining 1 tablespoon ginger, the remaining 3 tablespoons brown sugar, the lime juice, water and chili-garlic sauce until the sugar dissolves. If the fish sauce tastes too strong, add a tablespoon or two of water. Set aside.
In a 12-inch nonstick skillet over medium-high, heat the oil until just smoking. Add the beef and cook until well browned on both sides, turning once, about 6 minutes. Transfer to a plate and let rest for 5 minutes.
Meanwhile, to the pea greens and noodles (if using) add ½ cup of the fish sauce–lime juice mixture, the mint, cilantro greens and peanuts; toss to combine. Transfer to a serving platter or individual bowls.
Cut each piece of meat into thirds with the grain, then slice as thinly as possible against the grain. Place the slices on top of the noodles and drizzle with the accumulated juices. Serve with the remaining fish sauce–lime juice mixture on the side.