Thai Beef Salad

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FOR THE SALAD:

3/4 pound roast beef (from deli counter), thinly sliced

1 (10-ounce) bag European salad mix (iceberg, romaine, escarole, endive, and radicchio)

1 (14-ounce) can bean sprouts, well drained

1 (10-ounce) can diced tomatoes with green chilies, well drained

1/2 cup coarsely chopped fresh basil (no substitute; measure loosely packed)

FOR THE DRESSING:

2 tablespoons vegetable oil

2 tablespoons Asian roasted sesame oil

2 tablespoons soy sauce

1 large garlic clove, finely minced

1 tablespoon minced fresh lemongrass or 1 teaspoon finely grated lemon zest

1 tablespoon minced fresh ginger

1/2 cup chicken broth

3 tablespoons fresh lemon juice

1/4 teaspoon freshly ground black pepper

Salt, to taste