Sunday supper: Chopped Beef Salad with Spicy Peanut Sauce

Serves 4.

Note: If you can find thinly sliced Milanese-style beef at the grocery store, save yourself time and trouble and buy it. If not, partially freeze the top round roast — it will be easier to slice — and using a very sharp knife, cut it into 1/8-inch-thick slices. This recipe must be prepared in advance. From "Beef It Up!" by Jessica Formicola (Storey, 2022).

For the beef:

• 1/2 c. chopped white onion

• 1/3 c. light soy sauce

• 1/4 c. chopped fresh lemongrass

• 1/4 c. firmly packed light brown sugar

• 3 tbsp. vegetable oil

• 2 tbsp. fish sauce

• 1 tbsp. grated fresh ginger

• 1 tbsp. ground coriander

• 1 tsp. turmeric powder

• 1/4 tsp. cayenne pepper

• 1 lb. top round roast, cut lengthwise into 1-in.-wide strips (see Note)

For the salad:

• 4 c. thinly sliced or chopped red cabbage

• 4 c. thinly sliced or chopped green cabbage

• 1 c. chopped carrots

• 1/2 c. chopped green onions

• 1/2 c. fresh cilantro leaves

• 1/2 c. dry-roasted peanuts

• Spicy Peanut Sauce (see recipe)

To prepare the beef: In a large bowl, whisk together the onion, soy sauce, lemongrass, brown sugar, garlic, oil, fish sauce, ginger, coriander, turmeric, cumin and cayenne until a paste forms. Slather mixture on the beef and place it in either an airtight plastic bag or a shallow dish. Toss to coat. Cover and refrigerate for 3 to 24 hours.

To cook, heat a large nonstick skillet over medium-high heat. Remove the beef from marinade, gently shaking off the excess. Working in batches, add the beef to the hot skillet. Cook for only 1 to 2 minutes, or until lightly browned, then flip the meat and cook on the other side. Transfer to a cutting board and chop into bite-size pieces.

To assemble the salad: Equally divide the red and green cabbages, bell pepper, carrots and scallions among four large salad bowls or plates. Top each serving with some chopped beef, cilantro, peanuts and a liberal amount of sauce.

Makes 1 1/2 cups.

Adjust the spiciness of the sauce by adding 1 to 2 more teaspoons of Thai chile garlic sauce, red pepper flakes, Sriracha or even chopped fresh jalapeño.

• 1/2 c. light coconut milk

• 2 tbsp. light soy sauce

• 1 tbsp. firmly packed light brown sugar

• 1 tbsp. fish sauce

• 1 tbsp. water

• 1/2 tsp. lime zest

• Juice from 1 lime (1–2 tbsp.)

• 1 clove garlic, grated

Directions

In a small bowl, whisk together the peanut butter, coconut milk, soy sauce, sugar, fish sauce, water, chile garlic sauce, lime zest and lime juice. (Or blend in a small food processor until well combined.)