Beef: You can ask your butcher or grocery store to trim the fat and leave the rest of the cut as is when buying. Do not rinse raw beef as this can cause bacteria to spread to your hands and kitchen surfaces.

Cherry tomatoes: Wash cherry tomatoes gently with your hands under cold running water. Place them on a cutting board and cut each tomato in half.

Lettuce mix: Discard the lettuce leaves that are wilted or damaged. Fill a large bowl with cold water and dunk the lettuce mix in. Let them soak for a few minutes to remove any dirt. Take the lettuce out of the water and dry the leaves in a salad spinner.

Cucumber: Wash gently under cold running water. Place the cucumber on a cutting board and cut it in half lengthwise. Use a spoon to scrape the seeds out. Place the cut face down on your board and slice to desired thickness.

Red onion: Wash under running water. Trim the stem and root, cut in half through the root and peel away the skin. Cut across the onion half to make slices.

Garlic: Separate the cloves from the garlic bulb. Put the cloves on a cutting board and press the flat side of a knife on the clove and apply pressure with your palm. Only press hard enough so the skin is loosened. Peel the skin away and cut off the root of the clove.

Jalapeños: Wear gloves to protect your hands. Cut off the stem end with a knife. Carefully work a small knife inside the pepper to remove the core and seeds (optional). Start slicing the pepper diagonally to desired thickness.

Bird’s eye chili: Remove the stem of the chili and leave it whole.

Peanuts: Transfer the roasted peanuts to a resealable bag and place them on a cutting board. Beat the bag with a rolling pin until they’re in an even layer.

Lemongrass: Cut off the top and bottom of the stalk. Cut lengthwise down the middle and remove the tough outer layer. Chop diagonally.

Herbs: Fill a bowl with cold water. Put the herbs in the bowl and agitate them gently to remove any dirt. Repeat the process until the water is clear. Drain the herbs with a salad spinner.

Prepare a mortar and pestle. If you don’t have one, you can use a rolling pin or heavy pan and crush the ingredients on the cutting board. Add 4 cloves of garlic, 1 tsp bird’s eye chili, 0.25 oz red jalapeños and 2 tbsp sugar in a bowl and pound until they combine into a paste. Add 1/2 tbsp Thai fish sauce, 1 fl oz lime juice, and 2 tsp Sriracha to the same bowl and stir until fully combined.

Place a pan on medium heat until it’s hot. Add 2 tbsp canola oil, 6 oz flank steak, and 1/2 tsp pepper. Sear all sides for 4 minutes. Then cook in the air-fryer for another 7 minutes at 400 °F.

Take the beef out and slice to your desired thickness.

Prepare a big salad bowl and add the salad ingredients: 2 oz lettuce mix, 2 oz cucumber, 2 oz red onion, 0.25 oz Thai basil, 0.25 oz red jalapeño, 1/4 cup cilantro, 2 tbsp mint leaves, 4 oz cherry tomatoes, 0.5 oz peanuts, 0.25 oz lemongrass, and beef.

Add the dressing and mix well.

Sprinkle with 0.5 oz peanuts, serve, and enjoy.