Cook the Book: Thai Beef Salad

Course Salads

Ingredients in this Recipe

1 cup torn fresh herb leaves (mint, cilantro, Thai basil, or a combination)
1 medium cucumber, peeled if necessary, cut in half lengthwise, seeded, and diced
1 tablespoon fish sauce (nam pla, available at Asian markets) or soy sauce
1 tablespoon sesame oil
1/2 teaspoon sugar
1/4 cup minced red onion
6 cups torn salad greens (mixed greens are nice)
8 ounces skirt or flank steak, leftover or raw
Juice of 2 limes

See Full Recipe at Serious Eats