Spicy Thai Beef Salad

• 1 pound beef sirloin steak, cut about 3/4 inch thick
• 1 teaspoon freshly ground pepper
• 1/2 cup beef or chicken stock or canned low-sodium broth
• 3 tablespoons fresh lime juice
• 2 tablespoons Thai fish sauce (nam pla)
• 1 teaspoon sugar
• 1/3 cup thinly sliced shallots, separated into rings
• 4 scallions, halved lengthwise and cut into 1/2-inch pieces
• 2 bird or serrano chiles, minced
• 1/2 cup fresh mint leaves
• 1 small green cabbagecored, cut into wedges and separated into leaves
• 8 to 10 Bibb lettuce leaves
• 5 to 6 Chinese long beans, trimmed and cut into 2-inch pieces
• 3 scallions, white and tender green, halved lengthwise
• 1 seedless European cucumber, peeled and sliced 1/4 inch thick

1. Light a charcoal grill or preheat the broiler.
2. Rub the steak with the pepper and sear about 3 inches from the heat for about 1 1/2 minutes on each side; the meat should be very rare.
3. Slice the meat very thinly against the grain.
4. In a medium nonreactive saucepan, combine the stock, lime juice, fish sauce and sugar and bring to a boil.
5. Add the meat to the saucepan and stir quickly to coat with sauce.
6. Immediately pour the meat and dressing into a bowl.
7. Add the shallots, scallions, chiles and mint and gently toss.
8. Mound the salad on a plate.
9. Serve with a platter of accompaniments and plenty of rice.

beef sirloin steak, freshly ground pepper, beef, lime juice, fish sauce, sugar, shallots, scallions, bird, mint leaves, green cabbagecored, beans, scallions, european cucumber

Taken from www.foodandwine.com/recipes/spicy-thai-beef-salad (may not work)