Goi Bo (Spicy Beef Salad)

Note from Cheri: This recipe comes to us from Chef Viet Tran of New York City's and Philadelphia's Le Colonial Restaurants. Clint Brownfield visited Le Colonial in New York. Follow this link for his full report as well as more great recipes.

8 oz. sirloin steak, seasoned with salt and pepper 2 T soy sauce 2 T vinegar (either white wine or balsamic) 1 T mirin 2 T chili sauce (available in Asian grocery stores) 1 sprig Asian basil, roughly chopped (available in Asian grocery stores) 1 stalk lemongrass (use the tender purple part) 1/8 cup thinly sliced red or white onion 1/4 cup thinly sliced cucumber 1/4 cup bean sprouts 1/4 cup shredded iceberg lettuce roasted peanuts for garnish

Serves 2 Combine soy sauce, mirin, chili sauce and vinegar. Set aside. In a sauté pan or wok, sear steak on both sides until rare or medium rare. Remove from heat. Slice steak thinly and toss with basil, lemongrass and onion. In a separate bowl, toss together cucumber, lettuce and bean sprouts. Place greens evenly divided on two plates. Top with sirloin mixture. Pour sauce on top and sprinkle with roasted peanuts.