To make Thai Broth: In saucepan over medium heat, simmer stock, soy sauce, lime juice and sugar until sugar melts. (Yield: 4 1/2 cups)
To make Cabbage Salad: In large bowl, toss together cabbage, sprouts, carrots, cilantro, mint and lime juice. (Yield: 24 cups)
For each serving, to order: Season 4 ounces steak with 1/4 teaspoon pepper. In sauté pan, heat 1/4 teaspoon oil over high heat. Sear steak about 3 minutes on each side or until rare. Slice steak into thin strips. In bowl, toss together steak, 2 tablespoons shallots and 1 teaspoon jalapeños. Heat 3 tablespoons Thai Broth, pour over beef and toss again. Mound beef on one side of plate, pouring liquid over; mound 1 cup Cabbage Salad next to beef. Sprinkle with 1 tablespoon peanuts.