Makes 6 servings

Ingredients:

1 lb. flank steak
1 oz. peanut oil
1/4-cup fish sauce
2 Thai green chilies, seeded or not depending on personal taste and heat tolerance, chopped roughly
1-inch piece fresh ginger, peeled and grated
2 cloves garlic, peeled and minced
peanut oil for sautéing

1/2-cup lime juice
1/4-cup soy sauce
2 Tbs. brown sugar

1 cucumber
1 pint bean sprouts
1 bag (6-8 oz.) fresh mizuna (asian greens)
4 green onions, sliced on a bias
1/4 bunch fresh cilantro, coarsely chopped
1-2 fresh red chilies, depending on taste and heat tolerance, finely chopped
1/4-cup sesame seeds

Instructions:

1. Marinate the beef: In a shallow baking dish stir together peanut oil, fish sauce, chopped Thai chilies, grated fresh ginger and minced garlic. Add flank steak and turn to coat with marinade. Marinate for 30 minutes.
   
2. Make the dressing: In a small bowl whisk together lime juice, soy sauce and brown sugar. Set aside.
   
3. Cook the beef: Heat oil in a sauté pan over medium high heat. Add beef and sauté for four to five minutes on each side for medium rare. Remove beef and let cool on a carving board. Once cool, slice thinly across the grain.
   
4. Prepare the salad:
   
   • Using a peeler, slice the cucumber into long, thin strips. Continue peeling off slices until you reach the inner core of seeds. Do not use the inner seed core in the salad but feel free to have it as a snack!
     
   • Slice the green onions on a bias.
     
   • Roughly chop the cilantro.
     
   • Seed and chop the red chili.
     
   • Toss the cucumber slices, mizuna greens and bean sprouts in a large bowl with the lime/soy dressing.
     
   • Place the salad mixture on a platter and place the beef slices on top.
     
   • Garnish with the chopped cilantro, red chilies and sesame seeds and serve.