Skirt Steak Salad with Beansprouts and Watercress

INGREDIENTS

Zest and juice of two limes

2 tbsp

Thai fish sauce

2 tbsp

brown sugar

2 cloves

garlic minced

1 1/2 tbsp

orange juice

red chili pepper diced finely divided

1 lb

thin skirt steak

Sea salt and cracked black pepper

leaves medium/large bunch of watercress

3 cups

bean sprouts

1 1/2 cups

edamame beans

2 tbsp

toasted sesame seeds