I'm not really sure if it's actually a Thai dish but it's what Kevin and I call it. Sirloin steak goes on sale pretty frequently at our grocery store so we always make this when it is. It's easy enough for a mom of twins so I know you all will be able to handle it.
1/2 c rice wine vinegar
1/4 c salad oil
3 Tbsp soy sauce
2 Tbsp peanut butter
1 Tbsp chopped fresh lemongrass or snipped fresh cilantro
2 cloves garlic, minced (or more if you don't have to kiss anyone for 3 days)
1/4 tsp crushed red pepper (or more if you are feeling saucy)
1 pound boneless beef top sirloin steak
4 oz. angel hair (Kevin and I love the pasta so we usually use about 1/2 a box)
5 c bok choy, chinese cabbage, spinach, or romaine (or any combo you like. Kevin and I like Napa cabbage and romaine, and we usually only use about 3 cups for the two of us)
1/2 c shredded carrot
4 green onions cut into 1 inch length pieces
crushed peanuts, more cilantro, sliced cucumber, or sliced squash
1. Cook pasta according to directions, rinse, and chill (or just keep at room temperature).
2. Add all dressing ingredients to a blender or food processor and blend or process until combined.
3. Trim fat from meat and marinate with 1/3 c of dressing. Put in refrigerator for 2 hours and chill remaining dressing.
4. Either grill meat until desired doneness or put 3 inches under broiler for 12 to 15 minutes or desired doneness, turning once.
5. Combine noodles and remaining salad ingredients in a large bowl. Add 1/4 c of dressing. Toss to coat.
6. Slice beef thinly and place over servings of salad. Drizzle with remaining dressing and top with any options from above. It should serve about 4 without the changes I put in italics.