- ½ cup soy sauce
- 2 tsp freshly ground black pepper
- 1/3 cup brown sugar
- 1 Tbl minced fresh garlic
- 1 cup rice vinegar
- 2 Tbl peeled and minced fresh ginger
- 1 tsp lime zest
- 5 Tbl fresh lime juice
- 1 Tbl minced fresh jalapeño
- 1 tsp crushed red pepper
- 2 pounds beef tenderloin
- ¼ cup very thinly sliced shallots
- 1 seedless cucumber, cut in half lengthwise, seeds removed, and sliced thin
- 4 green onions, cut into ½-inch-long pieces
- 1 tsp kosher salt
- 1 cup cilantro leaves, washed and dried
- 6 cups shredded napa cabbage
- 1 cup shredded red cabbage
- 2 cups shredded romaine lettuce
- 1½ cups fresh bean sprouts
- ¼ cup toasted sesame seeds
- Combine the soy sauce, black pepper, brown sugar, garlic, vinegar, ginger, lime zest and juice, jalapeño, and crushed red pepper in a mixing bowl.
- Rub approximately 1/3 cup of the soy-lime mixture over the surface of the beef tenderloin. Wrap the tenderloin in plastic and allow it to marinate for 30 minutes.
- Prepare the grill. Sear the tenderloin over direct medium heat for 10–15 minutes. Move to indirect medium heat and cook to medium rare (135 degrees), 20–25 minutes.
- Remove meat from the grill and allow to rest for 20 minutes.
- Combine all of the vegetables, salt, and cilantro in a mixing bowl and toss with the remaining dressing. Divide the salad onto serving dishes.
- Slice the beef into ¼-inch-thick slices and arrange the slices on the salad. Sprinkle with the toasted sesame seeds and serve immediately.