Thai Beef Salad

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
916
FAT
32%
CHOL
32%
SOD
46%

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Ingredients for 6 servings

Vegetable oil

12 small cherry tomatoes, halved

1/2 sweet onion, such as Vidalia, very thinly sliced

1-1/2 Tbs. granulated sugar

1/4 cup mint leaves

1/4 cup cilantro leaves

1 cup bite-size pieces arugula, washed and dried

2 cups bite-size pieces romaine lettuce, washed and dried

6 cups warm cooked jasmine or basmati rice

3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup

1 tsp. kosher or sea salt

2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)

7 or more Thai chiles (or 4 or more serrano chiles)

1 large clove garlic, minced

2 tsp. toasted coriander seeds

1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)

Juice of 1 large lime

3/4 cup pineapple juice

1-1/2 Tbs. minced cilantro stems

1 lb. flank steak, trimmed

1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal

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