Ingredients (2–3 servings):

For the beef:

• 10 oz (300 g) flank steak, ribeye, or sirloin

• 1 tbsp soy sauce

• 1 tsp fish sauce

• 1 tsp oil

For the salad:

• 1 cup cucumber, sliced

• 1 cup cherry tomatoes, halved

• ½ small red onion or shallot, thinly sliced

• ½ cup fresh mint leaves

• ½ cup fresh cilantro leaves

• ½ cup fresh Thai basil (optional)

• 2–3 scallions, chopped

• 1–2 small red chilies, thinly sliced (adjust heat to taste)

For the dressing:

• 3 tbsp fish sauce

• 2 tbsp lime juice (freshly squeezed)

• 1 tbsp soy sauce

• 1 tbsp palm sugar (or brown sugar)

• 1 clove garlic, minced

• 1–2 Thai chilies, finely chopped

Instructions:

1. Marinate beef – Rub steak with soy sauce, fish sauce, and oil. Let sit 15–30 minutes.

2. Grill or sear beef – Cook steak over high heat (grill or skillet) until medium-rare or to your liking. Rest 5–10 minutes, then slice thinly against the grain.

3. Mix dressing – Whisk fish sauce, lime juice, soy sauce, sugar, garlic, and chopped chilies until sugar dissolves.

4. Assemble salad – In a large bowl, combine cucumber, tomatoes, onion, mint, cilantro, basil, scallions, and sliced chilies. Add the sliced beef.

5. Toss with dressing – Pour dressing over the salad, toss lightly, and taste to adjust seasoning (more lime for tang, more fish sauce for saltiness, more sugar for balance).

6. Serve – Plate with extra herbs on top. Delicious with sticky rice on the side.