For the salad:
1/2 red onion thinly sliced
1 tomato, cut into wedges
1 cucumber, peeled, cut lengthwise in half and thinly sliced
1-2 Thai bird’s-eye chilies or according to taste (I use 1-2 serrano chilies)
For the sauce:
1/4 cup Thai fish sauce
1/4 cup lime juice
2 - 3 garlic cloves, minced
1/2 cup cilantro leaves, roughly chopped
1/4 cup chopped scallions
Grill beef until medium to well-done. Slice thinly on the bias and set aside. Combine all the salad ingredients and add the sliced beef. Make the sauce by mixing together all the ingredients and toss with the salad.
Serve over a bed of green lettuce (e.g. Romaine) whole or chopped, or place individual servings over a large lettuce leaf.
Variations - Mint and sliced shallots can be added to the salad. Grilled shrimp or calamari may be substituted for the beef. Instead of lettuce, the salad may be served with a wedge of fresh cabbage. Palm sugar (or any other sugar) may be added for a slight touch of sweetness.