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1.
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Place steak in large shallow dish.
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Whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil; pour over meat, turning to coat well.
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Cover and refrigerate for at least 8 hours or up to 24 hours.
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Let stand at room temperature for 30 minutes.
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2.
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Place lettuce in large attractive salad bowl.
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In small saucepan of boiling water, cook snow peas for 2 minutes or until tender-crisp.
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Drain and refresh under cold water; drain again, pat dry and add to salad bowl.
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3.
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On cutting board and using chef's knife, core red pepper and remove membranes and seeds; Cut into thin strips and add to bowl.
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Slice cucumber in half lengthwise; slice thinly crosswise and add to bowl.
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Add sprouts.
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4.
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Reserving marinade, place steak on greased grill over medium-high heat or under broiler; cook, turning once, for about 10 minutes or until medium-rare.
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Transfer to cutting board and tent with foil; let stand for 5 minutes.
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5.
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Meanwhile, in small saucepan, bring marinade to boil; boil gently for 5 minutes.
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Remove from heat.
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Whisk in vinegar and sugar; gradually whisk in olive oil.
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Let cool slightly.
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6.
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Slice meat diagonally across the grain into thin slices; add to salad bowl.
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Pour dressing over top; toss gently until lightly coated.
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Variations: Thai Pork Salad: Use pork tenderloin instead of flank steak.
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Grill, turning once, for 20 to 23 minutes or until just a hint of pink remains inside.
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Thai Chicken Salad: Use 3 boneless skinless chicken breasts Instead of flank steak.
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Grill, turning once, for 8 to 10 minutes or until no longer pink inside.
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