Name: Summer Steak Salad with Ginger-Lime Dressing
Yield: Makes 4 servings
Ingredients: 3 tablespoons fish sauce*; 2 tablespoons sugar; 2 tablespoons fresh lime juice; 2 tablespoons water; 1 tablespoon minced peeled fresh ginger; 2 garlic cloves, minced; 1 teaspoon minced red jalapeño chile; 2 tablespoons oyster sauce*; 1 tablespoon medium-dry Sherry; 2 teaspoons tamari soy sauce*; 2 garlic cloves, minced; 1 teaspoon (packed) brown sugar; 1 1/4 pounds New York steak, trimmed, cut into 2/3-inch cubes; 2 bunches watercress, bottom 2 inches discarded, cut into 1-inch lengths; 3 cups mizuna leaves, torn in half if very large (about 1 1/2 ounces); 2 cups (lightly packed) torn Bibb lettuce leaves (about 6 large); 1 cup Thai basil leaves, cut into 1/2-inch-wide strips; 1/2 12-ounce English hothouse cucumber, halved lengthwise, sliced very thinly on diagonal; 12 cherry tomatoes; 2 tablespoons vegetable oil; 1/2 medium-size red onion, cut into thin wedges; 2 shallots, sliced into thin rounds; 1/4 medium pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

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Summer Steak Salad with Ginger-Lime DressingPornchai Mittongtare

Known in Asia as Shaking Beef Salad, or bo luc lac, this Vietnamese classic is made by shaking — essentially searing — steak in a very hot pan. Jasmine rice or brown rice would be ideal alongside.

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