This salad recipe adapted from Half-Baked Harvest has plenty of flavor and an Asian flair. I love the toasted cashews that add a wonderful final crunch. I did make a few changes … I would highly recommend marinating the meat (I selected flap steak as I think it is a more tender cut) for several hours, at least and even overnight for the best flavor. I added about 3 cups of sauteed shiitake mushrooms, and sliced avocado to my salad. I also substituted some baby Bella peppers rather than the suggested strips of larger peppers. Be sure to mince the lemongrass and remove any of the woody exterior.I reduced the amount of fish sauce in the dressing as I find the flavor to be a bit overpowering, but fine for the marinade. I included a little rice wine to the dressing which added a bit more acidity to replace the fish sauce. Finally, my eggs were not quite hard- boiled, more soft-boiled so they were a bit runny to add some natural creaminess to the salad.
Click here for the original recipe from Half-baked Harvest