Beef and Marinade
- 1 pound top sirloin
- 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
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- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon organic garlic powder
- 1/2 teaspoon crushed red chili peppers
- 1/4 teaspoon salt
Dressing
Makes About 1/3 Cup
- 2 tablespoons white vinegar
- 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
- 2 tablespoons sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 teaspoons hot sauce
- 1/2 teaspoon organic garlic powder
- 2 tablespoons grape seed oil
- 1 teaspoon sesame oil
Salad
- 12 cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 1/4 cup cilantro
- 1 (5-ounce) container mixed baby greens, divided
Directions
Place sirloin in a sealable plastic bag; set aside. In a small bowl, add marinade ingredients and stir to combine. Pour over sirloin; squeeze air out of bag and seal. Place on a plate in the refrigerator and marinate for 8 hours; turning occasionally.
In a mini food processor bowl, add vinegar, soy sauce, sugar, vanilla extract, hot sauce and garlic powder; process to combine. In a small bowl, add grape seed and sesame oil; stir to combine. Add about 1 teaspoon of oil at a time, to processor bowl. Cover and process after each addition, until dressing has emulsified; set aside.
In a large bowl, combine salad ingredients and toss to combine. Plate salad and thinly sliced sirloin. Drizzle with dressing before serving.
Beef and Marinade
- 450 g top sirloin
- 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
- 1 tablespoon white vinegar
- 1 tablespoon sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Buy Now
- 2 teaspoons sesame oil
- 1 teaspoon fish sauce
- 1 teaspoon organic garlic powder
- 1/2 teaspoon crushed red chili peppers
- 1/4 teaspoon salt
Dressing
Makes About 1/3 Cup
- 2 tablespoons white vinegar
- 2 tablespoons Thai soy sauce, may substitute with tamari soy sauce
- 2 tablespoons sugar
- 2 teaspoons Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
- 2 teaspoons hot sauce
- 1/2 teaspoon organic garlic powder
- 2 tablespoons grape seed oil
- 1 teaspoon sesame oil
Salad
- 12 cherry tomatoes, halved
- 1 small cucumber, thinly sliced
- 2 green onions, thinly sliced
- 1 medium carrot, peeled and thinly sliced
- 4 g cilantro
- 1 (140-gram) container mixed baby greens, divided
Directions
Place sirloin in a sealable plastic bag; set aside. In a small bowl, add marinade ingredients and stir to combine. Pour over sirloin; squeeze air out of bag and seal. Place on a plate in the refrigerator and marinate for 8 hours; turning occasionally.
In a mini food processor bowl, add vinegar, soy sauce, sugar, vanilla extract, hot sauce and garlic powder; process to combine. In a small bowl, add grape seed and sesame oil; stir to combine. Add about 1 teaspoon of oil at a time, to processor bowl. Cover and process after each addition, until dressing has emulsified; set aside.
In a large bowl, combine salad ingredients and toss to combine. Plate salad and thinly sliced sirloin. Drizzle with dressing before serving.