This is a recipe I thought up on the way home from work. I had been reading a book by P. Ong about Asian Desserts. Ong's methods include working with savory items. I thought about working with sweeter items. I start with a orange-flesh honeydew melon. The melon should be cold, so put it in the fridge for at least 12 hours. I remove the peel and then use a mandoline to make the melon into wide julienne strips. I combine that with sliced red peppers and sugar snap peas.

The beef is trimmed of excess fat and then seared n a skillet. I lightly marinate the steak in some Siracha, soy sauce, and lime juice.

The veggies are tossed in a mixture of Siracha, soy, lime, ginger, vinegar, and some oil. I add some chopped mint and combine it all.