Brush the beef with a little oil and char-grill (broil), barbecue or pan-fry until cooked to your liking (medium-rare is best for this salad). Set aside for 5 minutes, then slice thinly.
Place the salad leaves, onions, kaffir lime leaf, chilli, coriander, mint and basil in a bowl and toss lightly.
To make the dressing, combine the soy sauce, fish sauce, lime juice and sugar. Place the beef on the salad and pour over the dressing. Serve immediately. Serves 4.
*Use this recipe as the basis for other Thai-style salads. Simply substitute the beef with the same amount of pork fillets, chicken breasts or thigh fillets, or some firm tofu. The other salad and dressing ingredients are unchanged.
**You can assemble this salad later. When preparing this salad in advance, cook the beef, prepare the salad and make the dressing but store each in separate containers. Do not combine until you are ready to serve. This is an ideal portable lunch or picnic dish that can be transported in 3 small containers and assembled on the spot.