Ingredients

For the beef skewers:

1 1/4 pound high quality beef rib eye, divided into 12 strips; 1/8 in. thick by 3/4 inch wide by 3 in. length each
1/2 cup fresh cilantro leaves, chopped finely
1/2 cup fresh basil leaves, julienned into strips
1/2 cup fresh mint leaves, julienned into strips

1/2 cup roasted, salted cashews, chopped coarsely
12 cup 8-inch bamboo skewers, soaked overnight in water
2 tablespoon kosher salt, to taste
1 tablespoon fresh ground pepper, to taste

For the soy glaze:

1 1/4 pound high quality beef rib eye, divided into 12 strips; 1/8 in. thick by 3/4 inch wide by 3 in. length each
1/2 cup fresh cilantro leaves, chopped finely
1/2 cup fresh basil leaves, julienned into strips
1/2 cup fresh mint leaves, julienned into strips
1/2 cup roasted, salted cashews, chopped coarsely
12 cup 8-inch bamboo skewers, soaked overnight in water
2 tablespoon kosher salt, to taste
1 tablespoon fresh ground pepper, to taste
1/2 cup canola oil

3 tablespoon confectioners’sugar
1/2 cup water
2 tablespoon hoisin sauce
1/4 teaspoon black pepper, freshly ground
1/4 tablespoon sriracha brand chile condiment
2 cup toasted sesame oil
1 cup soy sauce
3 tablespoon garlic powder
1 tablespoon fresh ginger, peeled and finely grated

For the green papaya slaw:

1 1/4 pound high quality beef rib eye, divided into 12 strips; 1/8 in. thick by 3/4 inch wide by 3 in. length each
1/2 cup fresh cilantro leaves, chopped finely
1/2 cup fresh basil leaves, julienned into strips
1/2 cup fresh mint leaves, julienned into strips
1/2 cup roasted, salted cashews, chopped coarsely
12 cup 8-inch bamboo skewers, soaked overnight in water
2 tablespoon kosher salt, to taste
1 tablespoon fresh ground pepper, to taste
1/2 cup canola oil
3 tablespoon confectioners’sugar
1/2 cup water

2 tablespoon hoisin sauce
1/4 teaspoon black pepper, freshly ground
1/4 tablespoon sriracha brand chile condiment
2 cup toasted sesame oil
1 cup soy sauce
3 tablespoon garlic powder
1 tablespoon fresh ginger, peeled and finely grated
1 1/2 pound green papaya, peeled, halved, seeded and shredded (if green papaya is unavailable, cucumber may be substituted.)
1/4 cup cilantro leaves, chopped finely
1/4 cup basil leaves, cut into thin strips
1/4 cup mint leaves, cut into thin strips

For the green papaya slaw dressing:

1 1/4 pound high quality beef rib eye, divided into 12 strips; 1/8 in. thick by 3/4 inch wide by 3 in. length each
1/2 cup fresh cilantro leaves, chopped finely
1/2 cup fresh basil leaves, julienned into strips
1/2 cup fresh mint leaves, julienned into strips
1/2 cup roasted, salted cashews, chopped coarsely
12 cup 8-inch bamboo skewers, soaked overnight in water
2 tablespoon kosher salt, to taste
1 tablespoon fresh ground pepper, to taste
1/2 cup canola oil
3 tablespoon confectioners’sugar
1/2 cup water
2 tablespoon hoisin sauce
1/4 teaspoon black pepper, freshly ground
1/4 tablespoon sriracha brand chile condiment

2 cup toasted sesame oil
1 cup soy sauce
3 tablespoon garlic powder
1 tablespoon fresh ginger, peeled and finely grated
1 1/2 pound green papaya, peeled, halved, seeded and shredded (if green papaya is unavailable, cucumber may be substituted.)
1/4 cup cilantro leaves, chopped finely
1/4 cup basil leaves, cut into thin strips
1/4 cup mint leaves, cut into thin strips
1/2 cup rice vinegar
1/2 cup water
4 tablespoon white granulated sugar
1 teaspoon ground chili paste, such as sambal oelek
2 tablespoon sweet chile paste

Preparation

Baking Directions:

For the skewers:Preheat broiler to 500 degrees.

Drain the water from the skewers.

Penetrate each piece of beef lengthwise onto each skewer.

Using a brush, coat each skewer evenly with soy glaze and season lightly with salt and pepper.

In a shallow baking pan, combine the chopped herbs and cashew pieces, incorporating well.

Place skewers into pre-heated broiler on high, turning halfway, until evenly browned (about 2 minutes on each side).

Keep a close eye on the cooking process.

Remove from broiler, brush again with soy glaze and dredge with herb/cashew mixture, then arrange on serving plate.

Serve with additional soy glaze available for dipping, accompanied by green papaya slaw.

For the soy glaze:In a blender or food processor, place the canola oil, water, hoisin sauce, black pepper, Sriracha, toasted sesame oil, soy sauce, garlic powder and ginger.

Combine thoroughly on ¾ speed for about a minute.

While the blender is running, add the confectioners’ sugar until incorporated.

Transfer to airtight storage container until ready to use.

For the green papaya slaw:Place ingredients in a large bowl, pour dressing over and toss.

For the green papaya slaw dressing:Pour the water into a mixing bowl.

Add the sugar and mix with a whisk until the sugar is fully dissolved in the water.

Add the rice vinegar, chili paste and fish sauce.

Whisk together until thoroughly incorporated.

Place in an airtight storage container and refrigerate until ready to use.