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Ingredients

Beef:
5 Tbsp soy sauce
2 Tbsp unseasoned rice vinegar
1 Tbsp minced peeled fresh ginger
1 Tbsp honey
1 teaspoon dried crushed red pepper
1 teaspoon ground cumin
1 1 1/4 to 1 1/2 lb top sirloin steak, cut crosswise into 1/4 to 1/2 inch thick slices; slices then cut into 3-inch strips.

Peanut Dressing:
1 cup boiling water
3 tea bags of Chinese black tea (e.g. Prince of Wales tea)
2/3 cup smooth peanut butter
1/4 cup soy sauce
2 Tbsp fresh lime juice
1/4 teaspoon cayenne pepper
1 cup chopped watercress
1/2 cup chopped fresh mint

Noodle salad:
3/4 lb of linguine pasta
1 Tbsp oriental sesame oil
2 12-oz cucumbers, peeled, halved lengthwise, seeded
8 large green onions, halved lengthwise, cut on diagonal into 1-inch lengths
1 bunch fresh mint
1 bunch watercress
1/2 cup roasted salted peanuts, coarsely chopped
Lime wedges

Method

1 Put the steak in the freezer for 15-30 minutes before you slice it to make it easier to slice. Slice the beef first crosswise in 1/2-inch slices. Then take each slice and cut lengthwise into strips.

2 Prepare the marinade by whisking together the soy sauce, vinegar, ginger, honey, crushed red pepper flakes, and cumin in a large bowl. Place the beef strips in the marinade and marinate for 1-2 hours.

While the beef is marinating, prep the other ingredients for the recipe.

3 Make the dressing. Bring water to a boil. Combine water and tea bags and let tea bags seep for 5 minutes. Place peanut butter in a medium sized bowl. Add 3/4 cup of tea, soy sauce, lime juice, and cayenne. Whisk dressing to blend well. Mix in watercress and mint.

4 Bring a large pot of water to a boil (for cooking the noodles) while you cook the beef. Heat grill or grill pan over high heat for 4 minutes. Working in batches, grill beef until just brown outside but rare inside, about 1 minute per side. Transfer beef to bowl.

5 Cook linguini pasta in a large pot of boiling salted water until tender but still firm to bite. Drain. Rinse with cold water. Drain again. Transfer linguine to a large bowl. Mix in sesame oil. Using vegetable peeler, cut cucumber halves lengthwise into long thin ribbons; arrange on a paper towel to drain.

6 Add dressing, cucumbers, and green onions to the linguine pasta; toss to coat. Season salad with salt and pepper. Arrange mint and watercress around edge of large platter. Mound noodle salad in center; top with beef. Garnish with peanuts and lime wedges.

Serves 6.