Makes: 4 – 6 servings

Ingredients:

3/4 pound flank steak
1-tablespoon soy sauce
1/2 teaspoon ground black pepper
2 teaspoons vegetable oil

4 cups shredded Napa cabbage
1 cup thinly sliced fresh shiitake mushrooms

Dressing
1/4-cup fresh limejuice
3 tablespoons soy sauce
1-tablespoon vegetable oil
1-teaspoon sesame seed oil
2 tablespoons sweet chili sauce
1 stalk lemongrass, bottom 4-inches, minced
1/3 cup thinly sliced shallots
1/4 cup chopped cilantro
1/4 cup chopped mint
3 tablespoons chopped Thai basil or sweet basil
Zest from 1 lime
1-tablespoon sugar

Cooking:

In a small bowl, combine dressing ingredients; mix well. Let stand for 10 minutes for flavors to blend.
Marinate beef with soy sauce and pepper for 10 minutes. Place a grill pan over medium-high heat until hot. Brush pan with oil. Place meat in pan and cook, turning once, until browned on both sides but still medium-rare, 3 to 4 minutes on each side. Remove from pan, place on a cutting board, and loosely cover with foil. Let stand for 10 minutes then cut meat across the grain on the bias.
Place cabbage and mushrooms in a large bowl. Reserve 2 tablespoons of the dressing; pour remaining dressing over cabbage mixture and toss. Place on serving plate.
In the same bowl, toss meat slices with the remaining dressing. Spoon over cabbage and serve.

Photo courtesy of Geoffrey Nilsen.
Adapted from Quick & Easy by Martin Yan (Chronicle Books). Copyright � Yan Can Cook Group, 2005.