I love eating this dish at any time of year. It's a little spicy, full of flavor, and gives you a break from all of the traditionally heavy winter meals. You'll love the warmth of the beef and the cool, crispiness of the vegetables. If I'm craving Thai food, this is a great way to satisfy my craving without going overboard on the carbs.
3 garlic cloves, minced
1/4 cup fresh cilantro leaves, chopped
1 Tablespoon olive oil
Olive oil spray
14 oz piece sirloin steak, trimmed
1 head romaine lettuce, washed and chopped
7 oz. cherry tomatoes, halved
1/2 cucumber, chopped
4 scallions, chopped
Dressing
2 Tablespoons fish sauce
2 Tablespoons fresh lime juice
1 Tablespoon soy sauce
2 teaspoons chopped red chili
2 teaspoons brown sugar
Combine the garlic, the 1/4 cup cilantro leaves, olive oil, and 1/2 teaspoon freshly ground black pepper in the bowl of a food processor. Pulse until everything is chopped and combined. Spread evenly over the steak.
Heat a wok over high heat and spray with the olive oil spray. Add the steak to the wok and cook for about 4 minutes a side. Remove the steak from the wok and set aside to cool.
To make the dressing, combine the fish sauce, the fresh lime juice, the soy sauce, chili and brown sugar in a bowl and whisk until the sugar has dissolved.
Slice the steak into thin strips. Place the lettuce on a plate and add the tomatoes, cucumbers, scallions, and the steak. Drizzle the dressing on top and top with more fresh cilantro leaves.
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