Dressing2 tablespoons sugar2 tablespoons water, hot1/2 tablespoon sriracha sauce2 tablespoons fish sauce2 tablespoons lime juice
Beef1/2 cup vegetable oil2 stalks lemongrass, trimmed, tender inner parts only, minced1 tablespoon fish sauce1 tablespoon soy sauce1 tablespoon sugar1-1/2 pounds beef top loin steak
Salad2 green (firm ripe) mangos, peeled, pitted and thinly sliced1/2 small red onion, thinly sliced12 sprigs cilantro, chopped1/4 cup Asian basil leaves, torn into thirds3 tablespoons unsalted, roasted peanuts, crushed
To make the dressing: Completely dissolve sugar in water; stir in fish sauce, lime juice and sriracha.
To prepare the beef: Combine oil, lemongrass, fish sauce, soy sauce and sugar; stir until sugar dissolves. Add beef and coat thoroughly with marinade. Marinate at room temperature for 20 minutes. Grill beef over medium-hot heat until desired doneness is achieved; allow to rest before slicing, against the grain, into thin strips.
To assemble and serve: Transfer grilled meat to a large bowl. Add mango, red onion and dressing; toss gently. Add cilantro and basil; toss gently again before plating. Garnish with peanuts.
Source: Chef Ben Randolph, The Broadway Hotel, Columbia, MO