How To Make Wok-Seared Garlic Steak with Thai Salad - Best Recipe | Charleston Magazine

Ingredients

• 1 cup soy sauce
• 1/2 cup fish sauce
• 3/4 cup local honey
• 3 Tbs. chopped garlic
• 6 chopped scallions
• 1/4 cup sesame oil
• 1 Tbs. chopped ginger
• 1½ pounds flank or skirt steak, thinly shaved into about 1/8-inch-thick pieces by the butcher
• 10 garlic cloves
• 8 whole Thai chili peppers
• 1/2 cup chopped cilantro
• 1 cup palm sugar
• 3/4 cup fish sauce
• 3/4 cup fresh lime juice
• 1/4 cup rice wine vinegar
• 4 cups julienned Napa cabbage
• 4 cups Romaine lettuce that has been torn into bite-size pieces
• 1/4 cup julienned shallots
• 1 cup green beans that have been bruised with a mortar and pestle
• 1/4 cup dry roasted peanuts
• 1 large heirloom tomato, divided into 8 segments
• 1 cup garlic chives or regular chives, cut into 2-inch lengths
• 2 cups Thai dressing
• 1/4 cup cilantro leaves