Cook Time:
15 mins
Prep Time:
15 mins
Servings:
2
Chef notes
By my estimate, we tested this recipe about 20 times to get the flavors and textures just the way we wanted it. It starts with an umami-rich marinade that takes its cues from Vietnamese, Thai and even Korean kitchens. A little fish sauce goes a long way, but a bottle stays good for years in the fridge, so don't worry if you only pull it out occasionally. In addition to this salad, I like to use this dressing as a base for stir-fries, a marinade for meats bound for the grill, or sneak it into a savory caramel and serve with vegetables, fish, chicken or pork.
Swap option: Skirt steak is an easy swap for flank steak.
Sign up for your free TODAY account to get this recipe!
or
