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.
Delicious! So easy to make. It will wake up taste buds you forgot you had. I did lay a small bed of mixed greens on the plate then topped with the beef salad to add a little more nutrition. Just delicious.