Thai-Style Beef Salad [or frypan]
Comments:	A crisp nourishing beef and vegetables salad interwined with chile pepper slices, sprinkled with a lime salad dressing. Grilled beef gives a really delicious taste to this salad.
Servings:	4
Ingredients	Preparation
2 approximately 8-ounce [227-g] each sirloin steaks 1 red onion, into thin slices 1/2 unpeeled seeded cucumber, into really fine strips 1 stalk lemongrass, finely chopped 2 tablespoons [30 mL] chopped green onion Juice of 2 limes 1 to 2 tablespoons [15 to 30 mL] Thai fish sauce 2 to 4 chiles, into fine slices, to decorate Fresh coriander, to decorate Chinese 'bok choy' cabbage leaves, to decorate Mint leaves, to decorate	Grill steaks onto hot barbecue rack, on under hot preheated oven broiler, until medium-rare. Remove from heat and leave steaks to rest for 10 to 15 minutes, until slightly cooled. Using a large knife, cut steaks into fine strips. Transfer beef strips into a large glass bowl. Add red onion slices, fine cucumber strips and chopped lemongrass before adding chopped green onion. Mix then sprinkle salad all over with lime juice and Thai fish sauce. Serveve this salad at room temperate or cold from the refrigerator, garnished with with chile slices, fresh coriander, Chinise cabbage leaves and mint leaves.