Although sirloin works fine in this salad, you could, for special occasions, spring for tender, deeply flavorful (but more expensive) rib-eye. You can also make the whole thing ahead of time, as long as the dressing is added right before serving.
Leaves from 1/2 bunch cilantro
1 package (4 oz.) sprouts, such as radish or pea
1/2 English cucumber, halved lengthwise and sliced thinly
1/3 cup thinly sliced red onion, rinsed
2 celery stalks, sliced diagonally
2 teaspoons Thai or Vietnamese fish sauce*
3 tablespoons Thai sweet chili sauce*
Juice of 1 lime
1 tablespoon vegetable oil
1/2 pound sirloin steak, sliced thinly
2 teaspoons soy sauce
How to Make It
Put cilantro, sprouts, cucumber, onion, and celery in a large bowl. In a small bowl, mix together fish sauce, chili sauce, and lime juice to make dressing. Set both aside.
Heat oil in a large frying pan over high heat. Add beef and cook, stirring occasionally, until no longer pink, about 4 minutes. Drizzle beef with soy sauce. Add beef to vegetable mixture, pour dressing over salad, and toss gently to combine.