Thai Style Beef Salad

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(3 servings)

The sirloin fajita steaks looked nice this week, so I decided to make this salad. There's still a heat wave here in Texas with temperatures in the triple digits.. this cool and tangy beef salad hit the spot.

salad
3/4 lb sirloin fajita steak
salt and freshly ground black pepper
1-2 tsp olive oil
4 cups mixed lettuce and spinach
1/4 red onion, sliced thin
1/2 small cucumber, sliced
3 - 4 tomatoes, sliced
2 tbsp fresh mint, chopped

dressing
3 - 4 tbsp fish sauce, to taste
1 tbsp water
1 tbsp freshly squeezed lime juice
1 - 2 tsp brown sugar, or to taste
1 tsp sesame oil
1 small garlic clove, minced
1 tsp fresh ginger, minced
1/4 - 1/2 tsp  red chili flakes, to taste

Pat the steak dry. Sprinkle with a bit of salt and pepper on both sides.

Heat the oil in a skillet. Fry the steak, searing both sides , about 2-4 minutes on each side or until it's done to your liking. Remove the steak and cool. Slice the steak (against the grain) into thin strips.

Combine the fish sauce, water,  lime juice, brown sugar, sesame oil, garlic,  ginger and chili flakes in a small bowl.  Add the meat strips to the dressing and toss.

Divide and arrange the lettuce, onion, cucumber and tomatoes between 3 plates. Top each plate with sliced steak, then spoon the remaining dressing over the salads.

Sprinkle the salads with chopped mint and serve.