Spicy Beef Salad, Thai-American style

This recipe is from our "Thai-American" section, which contains dishes that would not typically be found in Thailand. These dishes have been developed and/or popularized in America.

Ingredients
3 tablespoons soy sauce, divided
1 1/2 tablespoons brown sugar, packed firmly
2 tablespoons water
3/4 pound round steak, thinly sliced
4 ounces spaghetti, or other long thin pasta
1 teaspoon vegetable oil
2 tablespoons rice vinegar
1 tablespoon lemon juice
1 clove garlic, crushed
1 teaspoon sesame oil
1/4 teaspoon crushed red pepper flakes
4 cups shredded Chinese cabbage
1 1/2 cups grated carrot
1 cup sliced green onion
1/4 cup chopped fresh cilantro

Method
In a bowl combine 1 tablespoon of the soy sauce, 1 tablespoon of the brown sugar and water; pour over steak. Cover and marinate for 30 minutes. Meanwhile, cook spaghetti according to package directions; drain and set aside to cool. Drain beef, discarding marinade. In a nonstick skillet, heat oil and sauté beef over high heat until browned, about 3 minutes. Remove from pan and cool. In a small bowl whisk remaining 2 tablespoons soy sauce and remaining 1/2 tablespoon brown sugar with vinegar, lemon juice, garlic, sesame oil and red pepper flakes. Toss beef with spaghetti, cabbage, carrot, green onion and cilantro in a large bowl. Pour dressing on top and toss to coat. Serve cold or at room temperature.