Tim's Tantalizing Thai Salad

• 16 ounces filet steak or 16 ounces sirloin
• 2 Thai chiles, cut into rings
• 3 tablespoons cornstarch
• 3 garlic cloves, finely sliced
• 1 romaine lettuce hearts
• 1 bunch fresh Thai basil, leaves only
• 1 bunch fresh cilantro, leaves only
• 5 mint leaves
• 1 red onion, sliced into thin rings
• 1 edible orchid
• 3 tablespoons fresh lime juice
• 1 tablespoon fish sauce (nam pla)
• 5 tablespoons peanut oil
• 1 tablespoon sugar
• salt and pepper

1. Mix lime juice, fish sauce, peanut oil, sugar, salt and pepper.
2. Set aside.
3. Add the constarch to the beef strips and toss.
4. Add 3 TB oil to a heavy bottomed pan and heat to medium-high.
5. When the oil is hot, but not smoking add the beef strips and stir constantly, about 5 minutes.
6. Add a pinch of salt and sugar.
7. The starch will stick to the pan, but that is ok.
8. Add the chiles and cook two minutes more.
9. Add the garlic and cook another minute, remove and set aside to cool to lukewarm.
10. Slice the romaine lettuce in half lengthwise, and then each half into thin strips, and spread them out on a serving platter.
11. Top with the beef, and add the fresh herbs on top.
12. Drizzle dressing on it, break the orchid into three parts and add on top.
13. Serve immediately.

filet, chiles, cornstarch, garlic, romaine lettuce hearts, basil, fresh cilantro, mint, red onion, orchid, lime juice, fish sauce, peanut oil, sugar, salt

Taken from www.food.com/recipe/tims-tantalizing-thai-salad-227332 (may not work)