Serious Heat: Sichuan Sirloin Salad

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1/2 teaspoon extra-virgin olive oil

1 cup jicama, peeled and cut into matchsticks

1 cup butternut squash, peeled, cut into 1/2-inch cubes

4 cups shredded Napa cabbage

2 plum tomatoes, sliced

1/2 red bell pepper, diced

4 (4-ounce) portions Sichuan Sirloin (recipe follows)

1/2 cup Honey Mustard Vinaigrette (recipe follows)

Freshly ground Sichuan peppercorns

1/2 cup beef stock

2 tablespoons low-sodium soy sauce

2 tablespoons minced garlic

2 tablespoons minced ginger

1 teaspoon crushed green peppercorns

1/2 teaspoon crushed black peppercorns

1 teaspoon crushed pink peppercorns

1 scallion, sliced

2 tablespoons rock sugar, crushed

1 teaspoon sesame oil

1/2 cup finely chopped cilantro

4 (4-ounce) portions beef sirloin

1/2 teaspoon freshly ground Sichuan peppercorns, for garnish

1/4 cup rice vinegar

2 tablespoons honey

1 teaspoon Dijon mustard

1 dried chile piquin, crushed

1 tablespoon toasted sunflower seeds

1 small red onion, finely diced

salt and freshly ground pepper

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