Thai Steak Cabbage Wraps

Ingredients:

• 110 g rice noodles
• 2 tsp. dark sesame oil
• 2 tablespoons Thai sweet chili sauce
• 1 tbsp fish sauce
• 1 tbsp freshly squeezed lime juice
• 450 g boneless sirloin steak (about 2.5 cm thick), trim off excess fat
• 1 tbsp oyster sauce
• 1 head of Chinese cabbage
• Half a mango, peeled and cut into thin strips
• 1/3 cup roasted salted peanuts, chopped
• 0.5 cup fresh cilantro
• 0.5 cup fresh basil

Preparation:

1. Preheat grill to medium heat.
2. Bring water to a boil in a large saucepan. Turn off the heat, add the rice noodles, and stir. Let sit until tender, 2-4 minutes; drain and rinse thoroughly under cold water. Shake out as much water as possible and transfer the noodles to a medium bowl. Drizzle with 1 teaspoon of sesame oil and season with salt and pepper.
3. In a small bowl, combine 1/4 cup water, chili sauce, fish sauce, lime juice, and 2 pinches of salt. Set aside.
4. Season the steak with salt and black pepper on both sides and brush with oyster sauce and the remaining 1 teaspoon of sesame oil. Grill the steak for 5-6 minutes per side until medium-rare. Transfer to a cutting board and let rest for 10 minutes.
5. Meanwhile, trim 16 outer leaves from the cabbage head and cut off the tops. Thinly slice the steak against the grain. Place the noodles, mango, and steak on the cabbage leaves, and sprinkle with peanuts, cilantro, and basil. Season with salt. Serve with the sauce.