Beef doesn't always have to be a caveman dish. It can be delicate and accompanied by crunchy, colorful, healthful produce. Serving meat with a salad satisfies the carnivore in you but it doesn't make the meat the star of the show: the veggies are. Use good-quality fish sauce-and don't be afraid of this ingredient: It's the secret element that adds depth to the salad. This refreshing but earthy salad is perfect with an Austrian Gruner Veltliner.
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2. To make the salad: Combine all the ingredients in a bowl and toss well. Cover and chill.
3. To make the beef: Put the water, ginger, garlic, and salt in a small pot and bring to a boil over high heat, then turn the heat to low and simmer for about 15 minutes while you pound the beef.
4. Cut the beef into thin slices: you should get about 8. One at a time, place each slice between two sheets of plastic wrap and pound with the bottom of a small saucepan or a rolling pin until paper-thin. Transfer to a plate.
5. Remove the chilled vinaigrette from the refrigerator. Using chopsticks or tongs, gently drop a few slices of beef into the simmering water and cook for just 10 seconds, or even less if you like your beef a little on the rare side. Remove the beef slices and immediately drop into the chilled vinaigrette. Repeat with the remaining beef slices.