4 1⁄2 lbs boneless beef top sirloin steaks, trimmed, cut into 11⁄2-inch chunks
1 tsp Our Family® Kosher Salt
Sriracha hot chili sauce, hoisin sauce or Chinese hot mustard for dipping (optional)
Chopped fresh chives and chopped peanuts for garnish (optional)
Napa Cabbage Slaw
Juice of 2 limes
1 garlic clove, crushed with press
1⁄4 cup Our Family® Vegetable Oil
6 tbsp. Our Family® Peanut Butter
1 tbsp. rice vinegar
3⁄4 tsp. grated peeled fresh ginger
1⁄2 tsp. Our Family® Kosher Salt
1/8 tsp. Our Family® Crushed Red Pepper Flakes
1 pint Our Family® Grape Tomatoes, each cut in half
1⁄2 small red onion, thinly sliced
1 tbsp. rice vinegar
5 cups shredded napa cabbage
1 1⁄2 cups shredded red cabbage
1⁄2 cup shredded Our Family® Carrots
2 tbsp. chopped fresh cilantro leaves
Directions
Prepare Steak Bites: In small bowl, whisk together garlic, sesame oil, soy sauce, vinegar and ginger. Stir in cilantro leaves. Place meat in large zip-top plastic bag; pour sesame oil mixture over beef. Seal bag, pressing out excess air. Refrigerate at least 4 hours or up to overnight.
Prepare Napa Cabbage Slaw: In medium bowl, whisk together garlic, oil, peanut butter, vinegar, ginger, salt and crushed red pepper. In large bowl, toss tomatoes, onion, cabbages, carrots and cilantro.
Remove beef from marinade; discard marinade. Sprinkle beef with salt. In small batches, in large skillet, cook beef over high heat, 3 to 5 minutes or until internal temperature reaches 145° for medium-rare, turning occasionally.
To serve, toss cabbage mixture with dressing. Serve Steak Bites with Napa Cabbage Slaw and dipping sauces, garnished with chives and peanuts, if desired.
