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Vietnamese Sirloin Skewers With Spicy Carrot Salad Recipe
Ingredients (14)
- 7 tablespoons fresh juice from 6 to 7 limes, divided
- 1/4 cup ponzu sauce (see note)
- 4 tablespoons fish sauce, divided
- 2 tablespoons olive oil
- 1/4 cup packed brown sugar
- Kosher salt
- 1/2 teaspoon crushed red pepper
- 1 1/2 pounds beef sirloin, 1 1/2 inches thick, cut into 1/8” thin planks against the grain
- 1 1/2 tablespoons granulated sugar
- 1 tablespoon rice wine vinegar
- 2 tablespoons minced fresh cilantro leaves
- 1 1/2 cups shredded carrots
- 3/4 cup sugar snap peas, strings removed and sliced into slivers
- 2 serrano chilies, thinly sliced
Directions
Learn how to make this recipe at Serious Eats