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8 ounces rib-eye steak
2 small jicama, peeled and julienned
2 red onions, julienned
2 cucumber, peeled, seeded, and julienned
4 tablespoons soy sauce
6 tablespoons orange juice
4 tablespoons hot pepper sauce
4 tablespoons rice vinegar
Sear the rib-eye steak to medium rare. In a small bowl, combine all of the remaining ingredients and mix well. Remove the meat from the pan, and let rest for 5 minutes. Slice the meat very thinly. To serve, plate the sliced steak and top with the salad mixture.
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