1 pound top sirloin steak, cut into strips 1 inch wide by 2 inches long 1 Tablespoon fish sauce 5 Tablespoons olive oil Salt and fresh ground pepper 1 Tablespoon balsamic vinegar
1/4 teaspoon sugar 1/4 teaspoon red pepper flakes 1 small onion, sliced 5 garlic cloves, chopped 1 tomato, cut into wedges 4 handfuls of goumet greens
Combine beef, fish sauce, 1 Tablespoon olive oil, 1/4 teaspoon salt, 1/2 teaspoon fresh ground pepper, sugar and red pepper flakes in a bowi; mix and set aside.
Heat a large skillet over medium-high heat and add 2 tablespoons oil. When hot, add onions and garlic; cook until onions begin to turn golden. Add beef and cook, tossing, until beef is browned but not cooked through. The beef should be medium-rare. Remove skillet from heat.
In a small bowl, whisk together vinegar and 2 tablespoons oil. Season to taste with salt and pepper.
Toss lettuce with vinaigrette and divide lettuce among 4 plates. Top with beef and onion mixture and tomato wedges. Serve immediately.