For the marinated steak:
1 cup soy sauce
1/2 cup fish sauce
3/4 cup local honey
3 Tbs. chopped garlic
6 chopped scallions
1/4 cup sesame oil
1 Tbs. chopped ginger
1½ pounds flank or skirt steak, thinly shaved into about 1/8-inch-thick pieces by the butcher
For the Thai dressing:
(Makes 2 cups)
10 garlic cloves
8 whole Thai chili peppers
1/2 cup chopped cilantro
1 cup palm sugar
3/4 cup fish sauce
3/4 cup fresh lime juice
1/4 cup rice wine vinegar
For the Thai salad:
4 cups julienned Napa cabbage
4 cups Romaine lettuce that has been torn into bite-size pieces
1/4 cup julienned shallots
1 cup green beans that have been bruised with a mortar and pestle
1/4 cup dry roasted peanuts
1 large heirloom tomato, divided into 8 segments
1 cup garlic chives or regular chives, cut into 2-inch lengths
2 cups Thai dressing
1/4 cup dry roasted peanuts
1/4 cup cilantro leaves
For the marinated steak:
Combine the first seven ingredients in a large bowl and mix well. Add the steak and toss to cover well. Cover the bowl and refrigerate for at least six hours or overnight. Gently toss the meat in the marinade every three hours.
For the Thai dressing:
Combine the garlic and chilies in a food processor. Pulse six to eight times until roughly minced. Add the remaining ingredients and process until mixed thoroughly. Place in an airtight container and refrigerate until ready to use. Can be made one day in advance.
For the Thai salad:
Mix all the ingredients thoroughly in a large bowl and set aside.
To finish:
Heat a large wok or cast-iron skillet over very high heat, until smoking. Remove half of the marinated beef and gently squeeze out some of the marinade. Place the beef in the hot wok and stir continuously for one to two minutes, until charred but still slightly pink. Remove from the wok and repeat with the remaining beef. Set aside.
Divide the salad among four bowls. Top with wok-seared beef and garnish with peanuts and cilantro leaves.
