This Thai salad takes a perfectly grilled beefsteak and pairs it with a crunchy, fresh Asian set of ingredients before being topped with a complimentary tart dressing.
In a plastic bag add the garlic, ginger, chili flakes, soy sauce, and Shaoxing rice wine. Mix thoroughly and leave for the flavors to infuse while you prepare the steak.
Trim the steak removing the silver skin and any excess fat. If large, cut the steaks into serving portions of about 6 ounces (170g) each.
Place the trimmed steaks in the marinade and leave for 1 hour in a cooler or refrigerator.
Dressing
In a bowl combine the garlic, cilantro, mint, lemon juice, and Shaoxing rice wine. Leave in a cold spot for the flavors to infuse.
Salad
In a large bowl combine the bean shoots, carrots, cucumbers, cilantro, and mint. Put aside in a cooler or similar until ready to serve.
To Assemble
Preheat a grill to a moderate temperature. When hot cook the steak to your preferred doneness. Leave to rest for 5 minutes.
Add half the dressing to the salad and toss well to cover. Divide the salad among four serving plates.
Thinly slice each steak against the grain and place it on top of the salad. Drizzle with the remaining dressing then serve immediately.