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1
Prepare Marinade Ingredients; Crush, press, or blend 8 cloves garlic.
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2
Add all marinade ingredients to a small mixing bowl and mix well.
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3
Let stand at room temperature for twenty minutes.
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4
Prepare Steak: Slice the steak into strips about 1/4 inch thick and 2 inches in length (partially freezing the steak will make it easier to slice).
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5
Lightly salt and pepper the meat and let stand ten minutes.
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6
Place meat into a mixing bowl, cover with marinade and mix well.
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7
Let stand in refrigerator two to twenty four hours.
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8
Prepare Dressing Ingredients: Finely chop 3 cloves of garlic.
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9
Peel and finely grate ginger.
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10
Prepare Salad Ingredients: Separate lettuce leaves and wash in cold water.
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11
Drain and pat dry with paper towel.
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12
Thin slice onion from top to bottom.
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13
Coarse chop (large pieces) the cilantro and mint.
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14
Wash tomato in cold water and thin slice.
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15
Peel cucumber, cut in half lengthwise, and thin slice.
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16
Peel and thin slice the shallots lengthwise.
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17
Prepare Garnish Ingredients: Dry toast the uncooked rice in a small skillet over high heat until browned.
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18
Remove from heat and let cool.
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19
Rough grind with mortar and pestle, coffee grinder, or blender.
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20
Trim top and bottom from green onion, wash in cold water, and finely chop.
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21
Hand tear lettuce leaves and place in a large salad or mixing bowl.
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22
Lightly oil a skillet and heat over high heat.
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23
Add steak pieces and sear.
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24
Add 1/2 cup water to skillet, bring to a boil, and cook for one minute.
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25
Remove steak pieces from skillet and place in a medium mixing bowl.
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26
Place all dressing ingredients (except ginger) into the skillet and just bring to a boil.
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27
Reduce heat and simmer for ten minutes.
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28
Remove from heat, add shredded ginger, and pour the mixture over the beef.
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29
Mix well.
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30
Remove meat from the mixture and place on top of the lettuce.
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31
Add all other salad ingredients and toss.
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32
Drizzle 1/4 of the dressing over the salad, serving the remaining dressing on the side.
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33
Sprinkle salad with green onion and toasted ground rice.
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34
Serve warm with steamed rice.
