The Thai beef salad at Thai Fresh includes local, fresh ingredients, including some tiny peppers that pack a punch. Owner Jam Santichat says the key to this signature salad’s flair is all in the dressing. It’s healthy and adaptable to your taste, with the option of using a different protein as the star of the salad or taking the spice up or down a notch. This dressing consists of 4 red or green fresh Thai chilies, minced (about 2 tsp), 1 finely chopped garlic clove, 3 Tbsp. fish sauce, the juice of 1-2 limes (about 4 Tbsp.), 1 tsp of sugar, to taste, and 1 tsp. of honey. Crush the chilies and garlic with a mortar and pestle to a coarse paste or put ingredients in a food processor and pulse until chopped. Add fish sauce, lime juice, honey and sugar to desired combination of salty, sour and sweet. For the salad, use 1 lb. beef, 2 Tbsp. soy sauce, 3 cups mixed salad, 1/2 cup pickling cucumbers, cut in half length-wise and sliced, 1/2 cup of cherry tomatoes, 1 shallot thinly sliced and a handful of chopped cilantro. Coat the beef with the soy sauce and let it sit for 30 minutes to an hour. Grill to desired taste. Slice beef and put in salad bowl–throw in the rest of the ingredients and dressing. Toss well. Enjoy!