1. Marinate the meat with fish sauce and lime juice for a few hours in a Ziploc bag. Or marinate the meat in a glass container covered with plastic wrap and place it in the fridge for refrigeration. See the kitchen notes section below on marinating if you are short on time.
2. Chop the vegetables and herbs as instructed and put them in a large bowl. Chop the vegetables into small pieces for this salad.
3. Make the dressing by mixing the lime juice, fish sauce, and sugar in a small bowl, whisk together, and wait until the meat is ready before adding to the mixture.
4. On medium-high heat on the stovetop, add oil until warm.  Add the beef to a large skillet, cast iron, or frying pan. Use a splash guard or a cover lightly with a lid. Do not throw away the extra marinating sauce. Add any leftover sauce to the pan and let the meat cook between 4-6 minutes per side or until the meat is cooked to your preference—rare, medium-rare, medium, etc. For best results, you'll want to cook the meat on the rare side so the meat is tender when added to the salad.
5. When the meat is ready, remove it to a cutting board from the pan and let it rest for 10 minutes.
6. While the meat is resting, Add the salad dressing to the vegetable bowl, mix well, and get ready to cut the meat.
7. Slice the meat thin and long, and save all the juices from the meat. Then add the sliced steak to the salad bowl. Try not to taste too much of the juicy steak before adding to the salad! (;
8. Add the chili flakes, mix well, and let it chill for a few minutes while setting the table—season with more fish sauce, lime juice, sugar, or chili flakes.

Serving ideas. Placed the salad over a bed of salad greens, sliced cucumbers, chopped green beans, and lime wedges. I highly recommend pairing this Thai salad with sticky rice!