A Vietnamese take on nam tok, or Thai waterfall beef salad. The version I grew up uses garlic powder and fish sauce for the marinade and fresh chiles for optional heat.

Ingredients

• 3 lbs. sirloin steak, patted dry with paper towels
• 1/4 cup olive oil
• 1 tablespoon garlic powder
• 3 Tablespoons fish sauce
• 1 teaspoon ground black pepper
• High-heat oil, for cooking the beef (I use avocado oil)
• 1 red onion, sliced and soaked in water for at least 30 minutes
• 3 limes, juiced with a reamer
• 3 Tablespoons roasted rice powder, homemade or store bought
• Chopped cilantro, for garnish
• Jalapeno slices, for garnish (Optional)

Directions

Marinate the steak. Whisk together the olive oil, garlic powder, and fish sauce together in a bowl and pour the mixture into a gallon sized Ziplock bag. Add the sirloin steak pieces and seal the bag. Place in the refrigerator and marinate for at least for 1 hour.

Heat a stainless steel pan on medium high heat. Add the sirloin steak pieces to the pan and , and sear for 6-8 minutes, flipping once halfway. You're aiming for rare, not cooked. Once the beef is seared, place on a plate, and let the meat rest for at least 30 minutes.