8 ounce rib-eye steak
2 small jicamas, peeled and julienned
2 red onions, julienned
2 cucumbers, peeled, seeded, and julienned
4 tablespoons soy sauce
6 tablespoons orange juice
4 tablespoons hot pepper sauce
4 tablespoons rice vinegar
Instructions:
Sear the rib-eye steak to medium rare.
In a small bowl, combine all of the remaining ingredients and mix well.
Remove the meat from the pan, and let rest for 5 minutes.
Slice the meat very thinly.
To serve, plate the sliced steak and top with the salad mixture.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. Fine Living has not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
