much better...it also needs more chilli....lots of chilli
¼ cup light soy sauce
¼ cup lime juice
¼ cup water
2 tbs sugar
1 tbs minced garlic
1 tsp red chili sauce/paste/oil
1 ½ tsp minced ginger
½ pound flank steak
1 cup fresh basil leaves (I didnt have this)
1 cup fresh cilantro leaves (or this)
1 cup fresh mint leaves (this I had...it was good)
½ red onion, sliced finely (used shallots instead)
½ seeded English cucumber, halved and sliced finely
2 cups julienned carrots
½ cup dry roasted peanuts
*Optional* cooked rice, prepared as you like
Combine light soy sauce, lime juice, water, sugar, garlic, and chili sauce/paste/oil and ginger in medium bowl. Whisk or stir to blend. Pour approximately 5 tablespoons into a resealable plastic bag or large container. Cover and refrigerate the remaining dressing. Add steak to bag/container, seal, and turn to coat. Chill 30 minutes or overnight (for a more stronger flavor) to marinate.
Heat broiler to 400 degrees F. Broil steak 8 to 10 minutes, turning once, or until medium-rare. Let rest 5 minutes and slice thinly at an angle, across the grain.
Place basil, cilantro, mint, onion, cucumbers, and carrots in large bowl and toss. Top with sliced steak, drizzle with reserved dressing, and sprinkle with peanuts.
Can be eaten with a bowl of cooked rice or alone for a healthy low carb alternative. Let the ingredients mingle overnight for a more intense flavor. If you choose to do this then keep the basil, mint and cilantro out of the dish till you are ready to eat to keep them from getting droopy in the dish.