Cold Thai Beef Salad

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Dressing:

3 tablespoons red wine vinegar

1 tablespoon sugar

1 tablespoon soy sauce

1/2 tablespoon crushed pepper, or to taste

1/2 teaspoon sesame oil

1/2 teaspoon sesame seeds

Salt and freshly ground black pepper

Salad:

2 cups leftover beef (steak, brisket, etc.), thinly sliced

1 head iceberg lettuce, shredded

1/2 cup mung bean sprouts

1/2 cup shredded carrots

1/2 cup cilantro leaves, roughly chopped

1 red bell pepper, julienned

1/2 red or yellow onion, thinly sliced

3 tablespoons fresh mint leaves, chopped

Sesame seeds, for garnish