Thai Beef Salad

Marinate the steak with 2 tsp of oyster sauce, 1 tsp of dark soy sauce, 0.5 tsp of white pepper, a splash of olive oil, and 2 mashed cloves of garlic. Mix well and set aside to marinate for 15 mins.

While waiting, prep the vegetables: chop romaine lettuce into 1-inch thick pieces; finely chop red chilis; cut celery stalks into 1-inch pieces omitting leaves; roughly chop coriander leaving out roots; finely chop green onion whites; roughly chop 2 sprigs of mint leaves; halve 8 cherry tomatoes; thinly slice half an onion and soak in cold water to remove some sharpness.

Heat up the skillet over medium-high heat with a little oil. Put in the marinated steak and cook for about 3 minutes on each side until golden brown and charred. Once time is up, flip the meat over and cook for another 3 minutes. Remove and let rest on a cutting board for 15 mins.

Make the dressing: squeeze the juice of half a lime into a small bowl, add 1.5 tsp of fish sauce and 1 tsp of sugar. Mix well until the sugar is fully dissolved.

Cut the rested steak in half along the grain, then thinly slice across the grain.

Mix all the vegetables including onion, lettuce, mint, tomatoes, celery, coriander, and chilis in a large bowl. Pour in the dressing and toss well. Place the vegetables at the bottom of a serving plate, top with sliced beef, and garnish with mint leaves and crushed peanuts.