| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Thai |
|
1 |
Servings |
INGREDIENTS
| 500 |
g |
Fillet beef |
|
|
Mixed lettuce, cucumber and red chillies, arranged on a plate |
| 1 |
c |
Fish sauce |
| 2 |
tb |
Light soy sauce |
| 4 |
tb |
Chopped fresh coriander |
| 2 |
tb |
Chopped fresh basil or mint |
|
|
Juice of two limes |
INSTRUCTIONS
Fry or roast the fillet to 1 below your preferred degree of doneness. While
that's happening, process most of the herbs, the lime juice and the fish
and soy sauces together. Leave some of the herbs for use as a garnish.
When the meat is cooked, slice it thinly. Put the herb mix in the pan and
heat through. Add the sliced meat, and simmer or a few minutes. Laty the
meat on the salad, and spoon the sauce over it. Sprinkle the remaining
herbs and some sliced chillies on top.
Great with jasmine rice, not bad with couscous or bread.
Posted By mcmanus@maths.anu.edu.au (Aine.McManus) On rec.food.recipes or
rec.food.cooking
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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