1 tablespoon freshly squeezed lime juice
1 tablespoon Thai fish sauce
1 tablespoon dark sweet soy sauce
1 tablespoon honey
3 tablespoons shallots, thinly sliced
1 teaspoon garlic, minced
1/2 tablespoon powdered dried red Thai chilis
1 tablespoon sliced green onion with tops
1 teaspoon chopped cilantro, chopped
1/2 lb steak, barbecued and thinly sliced diagonally

Optional Marinade: Marinate steak for 2 hour or overnight in a mixture of 2 tablespoons soy sauce, 1 teaspoon salt, 2 tablespoons vegetable oil and 1 tablespoon red wine vinegar.

Combine all ingredients, except steak, to make sauce. Adjust seasonings to your taste, adding more of what you think it needs. Bring to a boil; remove from heat and allow to cool.

Barbecue the steak to medium rare and thinly slice into 1/8-inch diagonal slices.

Serve on a bed of lettuce covered with cooled sauce. Serve garnished with sliced cucumbers and orange mandarin slices. A very colorful and cool Spring or Summer dish.