12 oz hanger steak (can also be filet mignon, sliced in two long strips, for a more tender beef)
1/2 cup thinly sliced shallots
1/2 cup crisp fried shallots
1 oz shredded carrots
1 oz shredded cucumber
1/2 cup roughly chopped mint leaves
1/2 cup roughly chopped thai basil
1 or two heads of romaine lettuce, coarsely chopped
4 tbsp fish sauce
4 tbsp sugar
4-6 tbsp Sriracha chili sauce, depending on desired spiciness
1 cup rice vinegar (or white balsamic)
1/2 cup water
Season well the meat with salt and pepper. Sear all sides until medium-rare (rare for filet-mignon). Set aside and let cool. Prepare the dressing, fry the shallots, chop the lettuce and herbs.
When meat is at room temperature thinly slice it with a sharp knife. Mix the sliced meat with half the herbs, carrots, cucumber and raw shallots and half the dressing. Arrange the lettuce on individual plates or shallow bowls, add the tossed meat on top, sprinkle with remaining dressing, herbs and crisp shallots.