Thai Beef Salad

This is one of my very favorite Thai dishes. It is so healthy- great for anyone watching the carbs especially. It's good for husbands who don't like salads b/c it has more substance- this will fill you up. The flavor of the marinade is so good and you can make it as spicy as you want.


Marinade
300 g or 1/2 pound of thick cut rump steak
1 teaspoon of Maggi Seasoning Sauce or soy sauce
1 T. fish sauce
1 T. mushroom soy sauce
1 teaspoon chicken stock
1/2 lime

1 T. oil and 1/4 cup water for frying

Salad
bowl of mixed lettuce
3-4 mushrooms
2 tomatoes
1 English cucumber
1 red onion
1 green/spring onion
1/2 c mint leaves (pull leaves off the stems)
1/2 c cilantro leaves (pull leaves off)
chili flakes to sprinkle on top

Wash lettuce and set aside to drain/dry. Marinade the meat with recipe above for about 15 minutes. Meanwhile, slice the onion into thin strips. Chop mushrooms in small pieces. Scrape cucumber with fork vertically, then slice thinly (or cut with one of those cutters that makes the edges scalloped). Cut tomatoes in half then half again. Cut green onion into pieces on an angle. Pick mint and cilantro leaves off the stems. (these two ingredients are absolutely necessary- the salad will not taste like it should without them... just in case you thought of leaving them out) Combine all ingredients in bowl and mix. Heat oil in skillet for meat. Fry the steak on high heat turning once so all the blood comes out, then turn to other side (medium rare). Pour water in a tablespoon at a time, as needed, to keep skillet wet and to create sauce from the juices. Cut steak into fine strips and place on top of salad. Sprinkle chili flakes on top (if desired). Garnish with green onion. Pour the leftover marinade from the skillet onto salad.