I had some leftover grilled steak, and some leftover Thai inspired marinade from Steak with Reverse Marinade and with the two made Thai Beef Salad for lunch.  When I am starting from scratch, my usual reference is A Taste of Thailand, a small book published by the South China Morning Post in 1982.  Our copy is thoroughly stained.  The version I am describing below was improvised to taste.  Good luck!  This was for two servings.

8 oz. grilled steak, sliced in small pieces against the grain

2 scallions, chopped

1 clove garlic, chopped

Thai inspired marinade from Steak with Reverse Marinade

Chopped cilantro (~ 2 Tbs.)

Chopped jalapeno or serrano, to taste

Sliced cucumbers

Lettuce

Put the sliced steak in a bowl with the scallions, garlic, Thai-inspired marinade, cilantro, and chopped chilies.  Mix and taste.  The sauced meat should have a balance of salt, sweet, sour, and hot.  Adjust as required.  Serve on a bed of lettuce with a garnish of sliced cucumbers