Ingredients

The following ingredients have 4 Servings
  • 1 lb beef flank steak (thinly sliced against the grain)
  • 3 limes (juiced)
  • 2 tablespoons fish sauce
  • 3 cloves garlic (crushed)
  • 1/2 teaspoon crushed red pepper flakes
  • 4 limes (juiced (about 1/3 cup))
  • 3 tablespoons fish sauce
  • 2 teaspoons soy sauce
  • 3 tablespoons sugar
  • 1/2 teaspoon crushed red pepper flakes
  • 2 tomatoes (halved and sliced)
  • 1 cucumber (halved and sliced)
  • 2 cups fresh cilantro leaves (roughly chopped)
  • 1/2 red onion (thinly sliced)
  • 1 head romaine lettuce (sliced)

Instruction

  • In a small mixing bowl, use your hands to toss together flank steak, lime juice, fish sauce, crushed garlic, and crushed red pepper. Cover the bowl with plastic wrap and refrigerate up to 1 hour.
  • Make the dressing in a small mixing bowl by whisking together lime juice, fish sauce, soy sauce, sugar, and crushed red pepper flakes. Refrigerate until ready to serve.
  • Once the beef has marinated, heat a heavy skillet or grill pan over high heat. Cook the beef, 1 to 2 minutes per side and then transfer to a bowl. Working in batches may make this easier and it cooks so quickly it shouldn't take more than 10 minutes to cook a whole pound of beef.
  • Compile the salad on a bed of romaine lettuce topped with tomatoes, cucumbers, fresh cilantro, red onion, and the beef. I like to make mine in layers so that the toppings are dispersed throughout the salad. Pour the dressing generously over the salad before serving.