Luckily I had this recipe for dieters from a top Hawaiian resort chef.
FOUR SEASONS THAI BEEF SALAD
ASSEMBLY Plate romaine, fresh greens of your choice, heirloom tomatoes and cucumbers; marinated beef on top. Garnish with crispy garlic, mint, Thai basil, micro basil, cilantro, sesame seeds. finish w/ droplets of Scallion oil and Chili oil. Chef added local blossoms for resort guests.
PREP Grill or broil the steak med;rare. Trim. Cool/slice thinly 2 inches across and 1/8 inch thick. Can use leftover steak. Crisp the garlic in bit grapeseed oil. Quickly roast white sesame seeds in a dry pan until they start to pop. Keep heat low and keep them moving. Mix chilies, fish sauce, lime juice and sugar in a small bowl. Add the sliced meat. Taste and add more fish sauce if desired.
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ING---8-10 oz Prime New York steaks, lightly seasoned and grilled to medium rare or your preference 1 tbsp Sambal or 2 Thai Chile peppers finely minced (Very hot) 1 tbsp Palm Sugar 5 tbsp Patis (fish sauce) 5 tbsp fresh squeezed lime juice (1 medium size lime) Baby romaine lettuce and mixed greens Sesame seeds 2 large cloves garlic, sliced crosswise very thinly 2-3 sprigs fresh mint thinly sliced Thai basil, thinly sliced 1/2 hot house cucumber , sliced 2 to 3 shallots, sliced crosswise very thinly or 1 small red onion, sliced very thinly 3 or 4 sprigs cilantro, stems removed, for garnish 1 heirloom tomato quartered for garnish per salad
NOTES: *Scallion Oil is used in many Vietnamese dishes to garnish rice, noodles, soups and salads; made by heating scallions in oil for a short time and then cooling. At Asian markets.