¼ cup water
3 tablespoons Asian fish sauce
2 tablespoons soy sauce
⅓ cup lime juice (from 3 to 4 limes)
2 medium cloves garlic, minced or grated on a
Microplane (about 2 teaspoons)
1 tablespoon Thai chile powder or red pepper flakes
¼ cup vegetable oil
1 flank steak (about 2 pounds)
For the Salad
½ cup loosely packed fresh mint leaves
½ cup loosely packed fresh cilantro leaves
½ cup loosely packed fresh basil leaves
4 medium shallots, finely sliced (about 1 cup)
1 small cucumber, cut into ½-inch chunks
1 to 2 cups mung bean sprouts, rinsed and dried
- To make the marinade: Combine the sugar and water in
a small saucepan and heat over medium heat, stirring,
until the sugar is completely dissolved. Transfer to a
small bowl. Add the fish sauce, soy sauce, lime juice,
garlic, and chile powder and stir to combine. Transfer
half the marinade to a small container and reserve. Add
the oil to the remaining marinade and whisk to combine.
Place the flank steak in a gallon-sized zipper-lock freezer
bag, add the marinade, press out the air, and seal the bag.
Allow the meat to marinate in the refrigerator, turning
occasionally, for at least 1 hour, and up to 12 hours.