Top sirloin beef is marinated overnight in a mixture of garlic, ginger, soy, sesame oil and cilantro then grilled and paired with a peppery soy lime glaze and served over bean thread noodles.
Trim any large pieces of fat from the meat. In a small mixing bowl combine the garlic, ginger, soy sauce, sesame oil, vegetable oil, salt, black pepper and cilantro.
Rub the mixture all over steak then, using a sharp paring knife, pierce the steak all over to tenderize the meat and to allow the marinade to seep in. Cover and refrigerate for at least one hour and up to overnight.
For the soy lime sauce:
In a small saucepan over medium heat combine the remaining soy sauce, brown sugar and pepper. Let simmer, stirring until the brown sugar is combined, then stir in the lime juice. Let simmer 10 minutes, stirring occasionally, until the sauce begins to thicken. Remove from the heat.
For serving:
When ready to cook the steak, let sit at room temperature for 30 minutes to 1 hour so the steak cooks through evenly.
Bring a medium pot of water to a boil over medium-high heat. Add the bean thread noodles cook just until they soften, about 30 seconds. Rinse and drain with cold water then toss with the sesame oil and set aside until ready to use.
Prepare a grill for high heat. Pat the steak dry with a paper towel. Place the steak on the grill and cook until golden brown and slightly charred, about 4 to 5 minutes. Flip the steak and continue to grill for an additional 3 to 4 minutes for medium-rare, until the internal temperature reaches 135ºF (57ºC).
Remove the steak from the grill and let the meat rest on a cutting board for 5 minutes. Slice the steak into ¼” thick slices against the grain.
Add the bean thread noodles to a large serving bowl or platter and arrange the slices of steak on top with the sauce poured over the top. Garnish with fresno chilies, cilantro and Thai basil (optional) and serve immediately.