Spicy Thai Beef Salad

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1 pound beef sirloin steak, cut about 3/4 inch thick

1 teaspoon freshly ground pepper

1/2 cup beef or chicken stock or canned low-sodium broth

3 tablespoons fresh lime juice

2 tablespoons Thai fish sauce (nam pla)

1 teaspoon sugar

1/3 cup thinly sliced shallots, separated into rings

4 scallions, halved lengthwise and cut into 1/2-inch pieces

2 bird or serrano chiles, minced

1/2 cup fresh mint leaves

1 small green cabbage—cored, cut into wedges and separated into leaves

8 to 10 Bibb lettuce leaves

5 to 6 Chinese long beans, trimmed and cut into 2-inch pieces

3 scallions, white and tender green, halved lengthwise

1 seedless European cucumber, peeled and sliced 1/4 inch thick

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