Thai Beef Salad

• 1/2 pound lean, tender beef, preferably fillet of beef
• 2 tablespoons corn, peanut or vegetable oil
• 1 cup freshly squeezed lime juice
• 1/2 cup fish sauce
• 1 tablespoon finely minced garlic
• 8 sprigs fresh coriander with stems and leaves
• 1/2 teaspoon dried hot red-pepper flakes
• 8 cups reasonably packed romaine lettuce leaves broken into fairly large, bite-size pieces
• 1 cup coarsely chopped, trimmed scallions, green part and all
• 1 whole cucumber, about 1/2 pound, peeled and cut into thin rounds
• 2 medium-size tomatoes, about 3/4 pound, cored and cut into small wedges
• 1 medium-size red onion, about 1/2 pound, cut into thin rings

1. Preheat a charcoal grill or preheat the oven broiler to high.
2. Rub the beef with the oil and set aside.
3. Combine the lime juice, fish sauce and garlic and set aside.
4. Cut off the stems of the fresh coriander.
5. Set the tender leaves aside.
6. Chop the stems finely and add them to the lime juice mixture.
7. Add the hot red-pepper flakes.
8. Put the lettuce leaves, scallions, cucumber rounds, tomato wedges and red onions in a salad bowl.
9. Put the meat on the hot grill or under the broiler and grill or broil to the rare stage.
10. When the meat is cooked to the desired degree of doneness, place it while it is still hot on a board and slice it as thinly as possible.
11. Add the hot meat to the salad bowl.
12. Stir the sauce well and pour it over all.
13. Toss to blend, and serve immediately.

lean, corn, freshly squeezed lime juice, fish sauce, garlic, pepper, scallions, cucumber, tomatoes, red onion

Taken from cooking.nytimes.com/recipes/1687 (may not work)