2 ounces salad oil
2 tablespoons lemongrass, minced (lower part of inner stem)
1 1/2 teaspoons fresh grated ginger
1 tablespoons minced garlic
2 tablespoons fresh squeezed lime juice
2 teaspoons patis (fish sauce)
4 tablespoons sweet chili sauce
1 Hawaiian or Thai chile pepper, finely minced
2 tablespoons soy sauce
2 teaspoons sambal (chili paste)
8 ounces flank steak
1 green papaya, skinned, seeded and julienned
1 Maui onion, julienned
1 red bell pepper, seeded and julienned
Hawaiian sea salt
Freshly ground black pepper
Mixed greens, for garnish
10 to 15 fresh mint leaves
1/8 cup fresh cilantro leaves
Allow the flavors to marry by chilling the salad a couple of hours before serving. This salad holds very well and is good the next day. Can also be prepared a day ahead.
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