If you didn’t make the beef roast beforehand, simply double the dressing ingredients. Marinate your Beef Chuck (8 ounce) in half of the dressing overnight. When ready to cook, grill the beef to your preferred doneness, and then assemble the salad with reserved salad dressing.

To make the dressing, mix Lime (1/2 N/A) [juiced], Soy Sauce (1 tablespoon), Canola Oil (1 tablespoon), Brown Sugar (1 tablespoon), Chili Garlic Sauce (1 teaspoon), Fish Sauce (2 teaspoon), Garlic (1 clove) [minced], Fresh Ginger (3/4 teaspoon) [minced], and Crushed Red Pepper Flakes (1/2 teaspoon) for the salad dressing.

Combine the beef, Romaine Lettuce (3 cup), Cherry Tomatoes (1/2 cup), Fresh Cilantro (1/4 cup), Fresh Mint Leaves (1/4 cup), and Fresh Basil Leaves (1/4 cup) in a large mixing bowl.

Toss until the dressing is well distributed through the entire salad. Divide the salad into two portions and serve.