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Ingredients

• 3 Tbs. Thai fish sauce ;
• 3 Tbs. fresh lime juice ;
• 2 tsp. sugar ;
• 1 to 2 tsp. minced fresh hot chilies with seeds ; ;
• ; ;
• 1 flank steak, 3/4 to 1 lb. ;
• Kosher salt and freshly ground pepper, to taste ;
• 2 tsp. canola oil ;
• 1 large head butter or other soft-textured leaf lettuce, torn into bite-size pieces (about 8 cups loosely packed) ;
• 1 cup thinly sliced English cucumber ;
• 1/2 cup thinly sliced sweet onion (such as Maui, Vidalia or Walla Walla) or red onion ;
• 1/2 cup red bell pepper strips, 2 inches long by 1/4 inch wide
• 1/2 cup lightly packed torn fresh mint leaves ;
• 1/2 cup lightly packed torn fresh cilantro leaves ;
• 1/4 cup lightly packed torn fresh Thai basil leaves (optional) ;

Description

This Dish, Popular On Thai Restaurant Menus, Is Easy To Prepare At Home. Fish Sauce Is Essential To Creating A Salad With Authentic Flavors. The Low-fat Vinaigrette And Lean Meat Make It A Healthful Main-course Meal.

Williams-Sonoma