Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Yield: SERVES 2 as a main entree
- 1 to 2 sirloin steaks, depending on the amount of meat you prefer
- 2 Tbsp. oyster sauce
- 2 Tbsp. soy sauce
- 1 Tbsp. lime or lemon juice
- 2 Tbsp. brown sugar
- FOR SALAD:
- 1 large bowl salad greens
- 1 cup bean sprouts
- handful of fresh mint or basil leaves, lightly chopped or torn
- 1 cup fresh coriander
- 1 cup fresh papaya, cubed or cut into spears (for papaya tips, see below)
- 1 cup cherry tomatoes, left whole or sliced in half
- 1-2 Tbsp. fish sauce (available at Asian food stores)
- 3 Tbsp. lime or lemon juice
- 1+1/2 Tbsp. soy sauce
- 1/2 tsp. cayenne pepper
- 1 tsp. brown sugar
- 2 Tbsp. toasted and ground sticky rice, OR 2 Tbsp. ground peanuts
- Mix marinade ingredients together in a cup or bowl, stirring to dissolve the sugar. Pour over the steak(s), turning meat to coat. Set in the refrigerator to marinate.
- For the ground sticky rice (instead of peanuts): Place 2 Tbsp. uncooked sticky rice in a dry frying pan over medium-high heat. Stirring continuously, dry-fry the rice until it starts to pop and is lightly toasted. Remove rice from the pan and allow to cool slightly before grinding it up with a coffee grinder, or pounding into a powder with pestel & mortar.
- Combine all dressing ingredients together in a cup or mixing bowl, stirring until sugar dissolves (adjust fish sauce according to your desired level of saltiness). Then prepare your bowl of greens and other salad ingredients.
- Grill the steak over a hot grill, turning only once or twice to retain the juices (meat should still be pink in the center).
- If Oven-Broiling the Steak: Set oven to BROIL setting. Place steak on a broiling pan OR on a foil or parchment paper lined baking sheet. Place in oven on second-to-highest rung. Broil 5-7 minutes per side, or until steak is well done on the outside but still pink on the inside.
- While steak is cooking, toss the salad with the dressing. Taste-test for salt, adding more fish sauce if not salty enough, or more lime juice if too salty for your taste.
- When ready to serve, portion out salad onto serving plates or bowls. Slice the steak as thinly as you can and top each portion with a generous amount of sliced sirloin. ENJOY!