Thai Steak Salad w/Sweet + Spicy Tahini Dressing and Sesame Chili-Lime Cashews.

Bahan-bahan (6 porsi)

• 1 teaspoon sesame oil
• 1/2 teaspoon chili powder
• 1 1/3 cups raw cashews
• 1 -2 teaspoons honey
• 1 lime (zested)
• 1 pound flank steak
• 2 limes (juiced + the zest of 1 lime)
• 2 tablespoons fish sauce (don't be afraid!)
• 2 tablespoons ponzu sauce (or soy sauce (but ponzu sauce is best and works better here))
• 2 -3 tablespoons sweet thai chili sauce (I used 3 tablespoons)
• 1 -2 cloves garlic (minced or grated (depending on you taste, I used 1))
• 1 tablespoon fresh ginger (grated)
• 2 -3 tablespoons tahini (may sub peanut butter (but I loved the tahini), sesame seed paste)
• 4 cups baby kale or other dark leafy green
• 1 ounce bag frozen shelled edamame (defrosted and cooked for 3-5 min. in boiling water, 16)
• 3 carrots (shredded or chopped)
• 2 bell peppers (red (yellow and or orange), sliced thin)
• 1 cup fresh or frozen mango (chopped into chunks)
• 2 lemongrass stalks (chopped)
• 4 g reen onions (chopped)
• 3/4 cups of fresh basil (cilantro and mint (I only used 1/3 cup mint))
• 4 hard boiled eggs (chopped (optional))
• 1/4 cup black and/or white sesame seeds (toasted)