Here's my version... It's always changing to whatever I have around. I use up whatever leftover grilled steak we have, and when I grill I usually just season with salt and pepper, sometimes garlic or garlic salt.
Per person:
4 oz cold grilled beef (can use hanger, flank, sirloin, whatever you want). We like it med rare. Slice thin.
Approx 1 cup salad mix.
I use mixed greens, baby kale, carrots, celery, cucumber, green onion or red onion, peppers, whatever you have on hand, this is a great place for crunchy and dense textures.
Dressing (this dresses about 4-5 servings, increase or decrease as needed.
1/4 cup lime juice
2 TBSP fish sauce
1 TBSP was grated ginger and garlic
1/4 cup chopped cilantro, basil and mint
Sometimes I use a tbspn of toasted sesame oil, but not always.
Let sit and serve up.
This is one of this dishes I make in huge quantities as it tends to get better after sitting in the fridge. It is perfect on busy, hot summer days when we need healthy meals to keep us going from sunup until well after the sun goes down.
On a side note, my friend and her family send home the most beautiful canned beets and I love serving those along side this meal.
