Southeast Asian salads are traditionally eaten out of hand, with lettuce leaves for wrappers. To make the job easier, chill the steak in the freezer for 10 minutes before slicing.
1 tablespoon chile paste with garlic
2 teaspoons minced peeled fresh ginger
1 garlic clove, minced
1 pound (1/2-inch-thick) boneless sirloin steak, cut diagonally across grain into thin slices
1 1/2 tablespoons fresh lime juice
1 tablespoon fish sauce
2 teaspoons sugar
2 cups sliced radishes
1/4 cup chopped fresh cilantro
2 tablespoons chopped fresh mint
1 serrano chile, seeded and finely chopped
8 Bibb lettuce leaves
How to Make It
Combine chile paste, ginger, and garlic in a large zip-top plastic bag; add steak, tossing to coat. Marinate in refrigerator 30 minutes, turning once.
Combine lime juice, fish sauce, and sugar, stirring with a whisk; set dressing aside.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Remove steak from bag; discard marinade. Add steak to pan; cook 2 minutes or until desired degree of doneness, turning once. Cut steak into 1-inch pieces; place in a medium bowl. Add radishes, cilantro, mint, and serrano. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad into each lettuce leaf, and serve immediately.