¼ cup + 2 tablespoons Kikkoman® Less Sodium Soy Sauce 2 tablespoons molasses 1 tablespoon ginger, minced 3 teaspoons + 2 teaspoons garlic, minced (divided) 1 habanero pepper chopped 1 tablespoon + ¼ cup lime juice, divided 1 ½ pounds of flank steak 1 tablespoon brown sugar 1 tablespoon fish sauce 1 teaspoon Kikkoman® Sriracha Hot Chili Sauce 4 cups of spinach, thinly sliced 1 ½ cups cabbage 1 ¼ cups bean sprouts ¾ cup carrots, sliced thinly ¾ cup bell pepper, sliced ⅓ cup each of fresh mint, cilantro, and basil, roughly chopped
In a large sealable bag, combine ¼ cup soy sauce, molasses, ginger, 3 teaspoons of garlic, red chili pepper, and 1 tablespoon lime juice. Add steak and allow to marinade for at least 1 hour or overnight.
When ready to prepare the salad, heat grill to medium high heat and grill steak for 6 minutes on each side or until it has reached your desired level of doneness. Remove from heat and let stand for 5 minutes before slicing across the grain into thin slices.
While the steak is cooking, prepare the dressing by combining the remaining lime juice, brown sugar, remaining soy sauce, fish sauce, remaining garlic, and sriracha.
To assemble the salad, combine spinach, cabbage, bean sprouts, carrots, bell pepper, mint, cilantro, and basil. Toss with dressing, top with ¼ of the steak and serve.