| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood, Grains | Niger | Tamwt02 | 4 | servings |
INGREDIENTS
| 1 | lb | Beef; cut thin strips |
| About 2" long by 1" wide | ||
| 2 | lg | Japanese cucumbers; peeled, halved, |
| And sliced into thin crescents | ||
| === DRESSING === | ||
| 1 | tb | Thinly-sliced lemon grass |
| 1 1/2 | tb | Roasted rice powder; (optional) |
| 5 | Fresh garlic cloves; thinly sliced | |
| 1/2 | c | Thinly-sliced shallots |
| 1/2 | c | Chopped fresh mint leaves |
| 1/4 | c | Fresh lime juice |
| 3 | tb | Fish sauce -; (to 4 tbspns) |
| 1/2 | c | Chopped cilantro |
| 2 | Thai chiles; or serranos – (to 3), thinly sliced | |
| With their seeds | ||
| 2 | ts | Sugar |
| 1 | Romaine lettuce head; inner leaves only | |
| 3 | Green onions; sliced diagonally |
INSTRUCTIONS
Prepare grill. Cook beef strips 4 to 6 minutes for medium-rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices. In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold. This recipe yields 4 to 6 servings. Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1B02 broadcast 08-05-1998) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 09-24-1998 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
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