Thai Ginger Beef Salad

Dressing:
3 T fish sauce
2 T sugar
2 T fresh lime juice
2 T water
1 T minced peeled fresh ginger
2 garlic cloves, minced
1 t minced red jalapeño chile

Salad:
2 T oyster sauce
1 T medium-dry sherry
2 t tamari soy sauce
2 garlic cloves, minced
1 t (packed) brown sugar
2 T vegetable oil
1¼ lbs New York steak, trimmed, cut into ⅔-inch cubes
Mixed baby greens and romaine
4 T basil leaves, sliced into thin strips
½ English cucumber, halved lengthwise, sliced very thinly on diagonal
12 cherry tomatoes, halved
½ med red onion, cut into thin wedges
2 shallots, sliced into thin rounds
¼ med pineapple, peeled, cored, halved lengthwise, cut crosswise into 1/3-inch-thick slices

Make dressing: Whisk all dressing ingredients in small bowl to blend.

Marinade steak: Mix oyster sauce, sherry, soy sauce, minced garlic, and brown sugar in medium bowl. Stir in steak. Marinate steak at least 30 minutes and up to 2 hours, stirring occasionally.

Make salad: Combine lettuce, basil, cucumber, and tomatoes in large bowl. Add half of dressing and toss to coat. Arrange greens mixture on large rimmed platter.

Heat oil in large nonstick skillet over high heat. Add onion and shallots and sauté 30 seconds. Add beef with marinade. Sauté until beef is brown outside but still pink inside, about 4 minutes. Add pineapple slices and stir until pineapple is heated through, about 1 minute longer. Spoon steak mixture with any pan juices atop dressed greens mixture on platter. Drizzle salad with remaining dressing and serve.

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