Yield: 24 servings.
Thai Broth: 2 cups chicken stock
1 1/2 cups Kikkoman Organic Soy Sauce
1 cup lime juice
1/2 cup light brown sugar
CABBAGE SALAD:
3 lb. shredded green or Chinese cabbage
3 lb. bean sprouts
1 lb. grated carrots
3 cups cilantro leaves
3 cups mint leaf chiffonade
3/4 cup lime juice
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6 lb. organic or grass-fed sirloin steak, 1" thick
2 Tbsp. black pepper
2 Tbsp. vegetable oil
3 cups thinly sliced shallots
1/2 cup thinly sliced jalapeno rings
1 1/2 cups chopped dry roasted peanuts
KIKKOMAN
For Thai broth: In saucepan over medium heat, simmer stock, soy sauce, lime juice and sugar until sugar melts. Yields 41/2 cups.
For cabbage salad: In large bowl, toss together cabbage, sprouts, carrots, cilantro, mint and lime juice. Yields 24 cups.
For each serving, to order: Season 4 oz. steak with 1/4 tsp. pepper. In sautè pan, heat 1/4 tsp. oil over high heat. Sear steak about 3 minutes on each side, or until rare. Slice steak into thin strips. In bowl, toss together steak, 2 Tbsp. shallots and 1 tsp. jalapenos. Heat 3 Tbsp. Thai broth, pour over beef, and toss again. Mound beef on one side of plate, pouring liquid over; mound 1 cup cabbage salad next to beef. Sprinkle with 1 Tbsp. peanuts.
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