Thai Beef Waterfall Salad

Instructions

MARINATE THE BEEF:
1. Combine fish sauce, soy sauce, minced garlic, brown sugar, and black pepper, whisking until sugar dissolves.
2. Place top sirloin in shallow dish, pour marinade over turning to coat.
3. Marinate in refrigerator minimum 2 hours or overnight.
4. Remove from refrigerator 30 minutes before cooking to reach room temperature.

MAKE THE PRAISED TOASTED RICE POWDER:
5. Heat cast iron skillet over medium heat with no oil.
6. Add sticky rice or jasmine rice to dry skillet.
7. Toast stirring frequently with wooden spoon for 8-10 minutes until deep golden brown and very fragrant.
8. Watch carefully during final minutes to prevent burning.
9. Transfer to plate and cool completely, about 15 minutes.
10. Grind in spice grinder or mortar and pestle to coarse powder consistency with visible texture.
11. Store in airtight container until ready to use.

COOK THE BEEF WITH IMPROVED TECHNIQUE:
12. Heat grill to high or cast iron skillet over high heat until smoking hot.
13. Remove steak from marinade, pat surface dry with paper towels for good sear.
14. Sear without moving 3-4 minutes per side for proper medium-rare doneness (130-135°F internal).
15. Transfer to cutting board, tent with foil, rest 10 minutes minimum.
16. Critical improvement: Slice beef against grain into thin strips about 1/4-inch thick, then cut strips crosswise into bite-sized pieces 1-2 inches long for easier eating.

PREPARE THE MUSHROOM TRIO:
17. Heat large skillet over medium-high heat with vegetable oil.
18. Add shiitake, oyster, and cremini mushrooms.
19. Sauté without stirring initially 2-3 minutes, then stir and continue cooking 5-7 minutes total until golden and tender.
20. Season with salt, transfer to plate, cool to room temperature.

ADD THE SMART JUICINESS ELEMENT:
21. Peel Granny Smith apple and cut into matchstick julienne strips.
22. Immediately toss with 1 tablespoon lime juice to prevent browning.

MAKE THE YUM DRESSING:
23. Whisk together lime juice, fish sauce, and palm sugar until sugar dissolves.
24. Add minced chilies, garlic, and sliced shallots, whisk to combine.
25. Taste and adjust balance of sour, salty, sweet, and spicy.
26. Let sit 10-15 minutes for flavors to meld.

ASSEMBLE THE WATERFALL SALAD:
27. In large bowl, combine mixed greens, mint, cilantro, Thai basil, and green onions.
28. Add sliced beef cut into bite-sized pieces, cooled mushrooms, and julienned apple.
29. Pour yum dressing over salad.
30. Toss thoroughly to coat all components evenly.

ADD THE CELEBRATED TOASTED RICE:
31. Sprinkle generous amount of toasted rice powder over salad (about 2-3 tablespoons).
32. Toss once more to distribute rice powder throughout.
33. Optional: Add pinch of smoked paprika to dressing or serve with grilled lemon halves for extra smokiness.
34. Transfer to platter, garnish with crushed peanuts if using.
35. Serve immediately while beef is warm, greens are crisp, and rice powder maintains crunch delivering tender beef, juicy apple-mushroom mixture, fresh herbs, and crunchy smoky toasted rice.