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Ingredients

• 1/2 teaspoon extra-virgin olive oil
• 1 cup jicama, peeled and cut into matchsticks
• 1 cup butternut squash, peeled, cut into 1/2-inch cubes
• 4 cups shredded Napa cabbage
• 2 plum tomatoes, sliced
• 1/2 red bell pepper, diced
• 4 (4-ounce) portions Sichuan Sirloin (recipe follows)
• 1/2 cup Honey Mustard Vinaigrette (recipe follows)
• Freshly ground Sichuan peppercorns
• 1/2 cup beef stock
• 2 tablespoons low-sodium soy sauce
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 1 teaspoon crushed green peppercorns
• 1/2 teaspoon crushed black peppercorns
• 1 teaspoon crushed pink peppercorns
• 1 scallion, sliced
• 2 tablespoons rock sugar, crushed
• 1 teaspoon sesame oil
• 1/2 cup finely chopped cilantro
• 4 (4-ounce) portions beef sirloin
• 1/2 teaspoon freshly ground Sichuan peppercorns, for garnish
• 1/4 cup rice vinegar
• 2 tablespoons honey
• 1 teaspoon Dijon mustard
• 1 dried chile piquin, crushed
• 1 tablespoon toasted sunflower seeds
• 1 small red onion, finely diced
• salt and freshly ground pepper

Description

Serious Eats