| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Thai |
Beef/veal, Thailand, Salads |
2 |
Servings |
INGREDIENTS
| 1/2 |
ts |
Freshly ground black pepper |
| 1/2 |
lb |
Beef sirloin or top loin, about 3/4" thick, trimmed of fat |
| 1/4 |
c |
Defatted reduced-sodium beef or chicken stock |
| 1 1/2 |
tb |
Fresh lime juice |
| 1 |
tb |
Nam pla (fish sauce) |
| 1/2 |
ts |
Sugar |
| 1/2 |
ts |
Roasted rice powder (see recipe) |
| 1/4 |
c |
Loosely packed mint leaves |
| 1/8 |
c |
Thinly sliced shallots, separated into rings |
| 2 |
|
Scallions, sliced in half lengthwise and cut into 1/4" lengths |
| 1 |
|
Bird or other fresh hot chiles, seeded & finely chopped |
| 1/2 |
|
Head leaf lettuce, leaves separated, washed & dried |
| 1/2 |
sm |
Head cabbage, cored, cut into 4 wedges and separated into leaves |
INSTRUCTIONS
Preheat the broiler and position the rack about 3 inches from the broiler
element. Rub black pepper into meat. Set the meat on a broiler pan and
broil until medium-rare, about 3 minutes per side. Transfer the meat to a
plate and chill it in the refrigerator for 30 minutes or up to 4 hours.
Slice the meat against the grain into very thin slices. In a saucepan,
combine beef or chicken stock, lime juice, fish sauce, sugar and rice
powder; bring to a boil over high heat. When boiling, stir in the sliced
beef, remove from the heat and quickly stir to coat the meat with the
dressing. Transfer to a bowl; add mint, shallots, scallions and chiles and
toss to mix. Line a plate with lettuce leaves and mound the salad in the
center, pouring any extra dressing over the top. Serve with cabbage leaves
and any remaining lettuce leaves set out on an adjacent plate. 183 calories
per serving: 23 g protein, 5 g fat, 20 g carbohydrate; 509 mg sodium; 51 mg
cholesterol. From Eating Well Magazine, Apr '95. Submitted By On
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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