Thai Beef Salad

In a large mixing bowl, combine the soy sauce, brown sugar, and cracked black pepper. Add the beef steaks and toss to coat.

Cover the bowl and set aside to marinate for at least two hours at room temperature.

In a separate mixing bowl, add the fish sauce, lime juice, brown sugar, and half of the finely chopped red chili. Whisk together until the sugar has dissolved.

In a large mixing bowl, add the thinly sliced shallot and the halved cherry tomatoes. Slice the cucumber in half, remove seeds, and cut into bite-sized pieces. Add the remaining finely chopped red chili, shredded mint leaves, chopped spring onion, Thai basil (if using), and coriander leaves.

Pour the prepared dressing over the vegetables and herbs. Mix well to combine.

Add vegetable oil to a frying pan or griddle pan and heat over high heat until hot.

Carefully place the marinated steaks in the hot pan. Sear for 3 to 4 minutes on each side for medium-rare doneness.

Remove the steaks from the heat and let them rest, covered loosely with foil and a kitchen towel, for 10 minutes.

Slice the rested steaks thinly against the grain. Arrange the sliced beef over the prepared salad. Drizzle with any remaining dressing.

Serve the salad as is, or with plain cooked rice on the side for those not following a low-carb diet.