Saigon Salad

Directions

1. 1
   In a shallow dish, combine the soy sauce with the 2 tablespoons of oil and 4 of the garlic cloves.
2. 2
   Coat the steaks with the marinade and refrigerate for at least 1 hour or overnight.
3. 3
   In a medium saucepan, heat the remaining 1 cup of oil until shimmering.
4. 4
   Working in 3 batches, fry the shallots over moderately high heat, stirring until browned, about 4 minutes per batch; lower the heat if necessary.
5. 5
   Drain on paper towels.
6. 6
   In a mini-processor, combine the remaining 3 garlic cloves with the ginger, sugar and jalapeno and process to a paste.
7. 7
   Blend in the lime juice and fish sauce.
8. 8
   Light a grill or preheat the broiler.
9. 9
   Season the steaks with salt and pepper and grill or broil over moderately high heat for about 5 minutes per side, or until nicely browned and medium-rare.
10. 10
    Let rest for 10 minutes.
11. 11
    Slice the steaks 1/4 inch thick.
12. 12
    Stack the slices and cut them lengthwise into 1/4-inch-thick strips.
13. 13
    In a very large bowl, combine the steak, cabbage, mint and cilantro.
14. 14
    Toss with the dressing and sprinkle with the bean sprouts, peanuts and fried shallots.