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
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