| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Beef, Salads, Thai |
8 |
Servings |
INGREDIENTS
| 1 |
|
Head romaine lettuce* |
| 1 |
|
Cucumber, peeled |
| 1 |
|
Red onion, thinly sliced |
| 11 |
|
Firm radishes, trimmed |
| 2 |
|
Tomatoes, cored and sliced |
| 1 |
|
Scallions, trimmed |
| 16 |
|
Fresh mint leaves |
| 16 |
|
Fresh basil leaves |
| 1/2 |
c |
Coriander leaves ** |
| 1 |
c |
Fish sauce, see note |
| 1/2 |
t |
Powdered hot red chilies |
| 8 |
|
Thin slices top sirloin *** |
| 1 |
ds |
Salt to taste |
| 1 |
ds |
Fresh ground pepper to taste |
| 1/4 |
c |
Salad oil |
INSTRUCTIONS
About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as
for salad. **Loosely packed (also known as Chinese parsley and
cilantro). ***top round, sirloin or club steak may be used. Prepare a
charcoal or other grill for cooking the meat. This should be done
before starting to prepare the ingrediences. Thinly slice the
cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all
the greens as indicated and combine in a salad bowl. Brush meat with
oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2
minutes to a side or longer, depending on the desired degree of
doneness. Quickly, while the meat is still hot, cut the slices into
1/2 inch strips and add them to the greens. If there are any
accumulated meat juices, add them to the sauce. Pour the sauce over
all and toss. Serve immediately with hot rice or long loaves of bread.
NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish
sauce may be used in this recipe. Fish sauce and powdered red chiles
are widely available in Chinese markets. FROM: "A Feast Made for
Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy ID#
KVNH17B. From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini
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