For vinaigrette

• ½ teaspoon lime zest this is my addition - it's not Garlic + Zest for nothing, freshly grated
• 5 tablespoons fresh lime juice from 2-3 limes
• 1 ½ tablespoons brown sugar
• 2 teaspoons fish sauce
• 2 teaspoons Asian sesame oil
• 2 teaspoons ginger freshly grated
• ½ teaspoon soy sauce
• ¼ teaspoon freshly ground black pepper

For salad

• 8 ounces green cabbage about 1/4 - 1/3 of a whole cabbage, shredded or sliced very thinly
• 1 plum tomato halved, sliced into thin half moons
• 1 Mango slightly underripe and firm, preferably
• 1 tablespoon fresh mint leaves chopped
• 1 teaspoon black sesame seeds
• 1 jalapeño or fresno chile remember the seeds and membrane contain the heat -- so adjust the heat to your tastes, by adding or discarding them, minced

For meat

• 8 cups water
• a small knob of ginger peeled
• 1 garlic clove
• 1 teaspoon salt
• 5 ounces boneless beef sirloin or eye of round, I used grass-fed sirloin

For serving

• ½ cup fresh cilantro finely chopped
• 1 tablespoon peanuts finely chopped

Additional garnishes (optional)

• chow mein noodles or crispy fried wonton strips
• 2-3 radishes julienned
• 1-2 scallions white and pale green parts, thinly sliced on a bias