| 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
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