Ingredients

• 1 pound lean beef like top round or flank steak trimmed and thinly sliced across the grain
• 1 tablespoon fish sauce
• 5 tablespoons olive oil
• Salt and pepper
• ¼ teaspoon sugar
• ¼ teaspoon red chile flakes
• 1 small sweet onion thinly sliced (soak in water if too strong)
• 5 large garlic cloves coarsely chopped
• 2 teaspoons apple cider vinegar
• 1 teaspoon Dijon
• 1 large tomato cut into chunks
• Salad greens and cilantro for four
• White rice

Instructions

1. In a medium bowl, combine the beef with the fish sauce, 1 tablespoon of oil, ¼ teaspoon salt, ½ teaspoon pepper, the sugar and chile flakes. Mix well and set aside.
2. Heat a large skillet over medium high and add 2 tablespoons oil and add onions and garlic and cook, stirring until they are slightly golden.
3. Add the beef and cook until it reaches medium rare. Remove from the heat.
4. Whisk the vinegar and mustard and add the remaining oil. Season with salt and pepper and drizzle the beef with 2 tablespoons of the vinaigrette.
5. Toss the salad greens and tomato with the remaining dressing and top with beef/onion mixture. Serve with rice.