Spicy Beef Salad Recipe - Food & Drink Recipes

1 8-ounce boneless sirloin steak
2 teaspoons oyster sauce
2 teaspoons soy sauce
3 teaspoons fish sauce (nam pia)
2 teaspoon sugar
2 teaspoons freshly ground black pepper
Oil for panfrying, such as canola
2 tomatoes, cut into 6 wedges each and seeded
2 scallions, chopped
1 small onion, sliced
1 2-inch chunk of cucumber, peeled, seeded, and cut into sticks
2 mild chiles, seeded and sliced
2 tablespoon fresh green peppercorns or reconstituted dried peppercorns (see note)
2 tablespoons fresh lime juice
1 teaspoon sugar
1 to 4 small bird’s-eye chiles, bruised
1 tablespoon crispy dried onions or deep-fried scallions for garnish (optional)

Pat the meat dry with a paper towel. Combine the oyster sauce, soy sauce, 1 teaspoon fish sauce, sugar, and black pepper in a deep plate and add the meat, turning to coat both sides of the steak. Set aside to marinate for a couple of minutes.
Heat a little oil in a large skillet over high heat. Sear the meat for 2 minutes on each side, then return it to the marinade (set the skillet aside). Let rest for 2 to 4 minutes, turning twice.
Set the skillet over medium heat, add the steak, and cook for 3 minutes on each side for medium-rare. Transfer to a cutting board and let rest for 3 to 5 minutes.
Meanwhile, in a large bowl, combine the tomatoes, scallions, onion, cucumber, and mild chiles.
Crush the green peppercorns gently with the side of a knife. In a small bowl, combine the lime juice, 2 teaspoons fish sauce, sugar, bird’s-eye chiles, and green peppercorns.
Cut the meal diagonally across the grain into ¼-inch slices. Add to the salad. Add the dressing and toss well. Sprinkle with the crispy dried onions (if desired) and serve immediately.