- 2 tablespoons dark soy sauce
- 2 tablespoons lemon juice
- 1 tablespoon red wine vinegar
- 1 clove garlic, chopped
- 1 teaspoon ginger, minced
In the meantime, I made the dressing for the salad. First I chopped two cloves of garlic, and mashed that together with about 1/3 of a chopped fresh jalapeno, with my mortar and pestle. To this, I added 2 tablespoons each of fish sauce and lime juice (sometimes I have fresh limes on hand, but if not, bottled Nellie & Joe’s always does the trick), and stirred in 1 tablespoon of sugar.
The only crunchy veggie I had on hand was some green cabbage (an extra carrot would have been ideal, to grate in for some color, but no luck), so I shredded that and added it to a big bowl with some cooked thin Chinese egg noodles.
I cooked the steak in a frying pan until it was cooked all the way through, then poured the rest of the marinade in and let that reduce until it had caramelized nicely all over the surface of the meat. Then I chopped it up in little strips so it looked authentic, and tossed it in!