- 1/2 pound flank steak
- 1 tablespoon vegetable oil
- 5 garlic cloves, minced
- 2 tablespoons soy sauce
- Juice of 1 lime plus 3 more tablespoons lime juice
- Salt and pepper
- 1/2 cup seeded and diced cucumber
- 1/2 cup shredded carrot
- 1/4 cup thinly sliced green onion
- 1/4 cup pumpkin seeds
- 1/4 cup chopped cilantro
- 1/4 cup coarsely chopped Thai basil leaves
- 2 tablespoons chopped mint
- 1/4 cup Thai sweet chili sauce
- 6 tablespoons fish sauce
- 2 teaspoons hot chili sesame oil
- Lettuce or cabbage leaves
Toss the flank steak in the oil, 4 minced garlic cloves, soy sauce, juice of 1 lime and salt and pepper. Refrigerate overnight.
Heat a heavy sauté pan over medium-high heat and sear the beef about 5 minutes to a side until medium rare. Cut into thin slices across the grain.
Combine the cucumber, carrot, green onion, pumpkin seeds, cilantro and basil in a bowl. In a separate bowl, combine the remaining 3 tablespoons of lime juice, mint, sweet chili sauce, fish sauce, the remaining minced garlic clove and sesame oil to make the dressing.
Line each of 4 plates with lettuce or cabbage leaves and top with slices of beef. Top with the salad mixture and drizzle each salad with the dressing. Garnish with whole sprigs of cilantro and lime wedges.
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