| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
Thai, Beef, Salads |
8 |
Servings |
INGREDIENTS
| 1 |
lg |
Head romaine lettuce* |
| 1 |
lg |
Cucumber, peeled |
| 1 |
|
Red onion, thinly sliced |
| 11 |
|
Firm radishes, trimmed |
| 2 |
|
Tomatoes, cored and sliced |
| 1 |
pk |
Scallions, trimmed |
| 16 |
|
Fresh mint leaves |
| 16 |
|
Fresh basil leaves |
| 1/2 |
c |
Coriander leaves ** |
| 1 |
c |
Fish sauce (see note) |
| 1/2 |
ts |
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
THE GREENS
THE SAUCE
THE MEAT
*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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