Name: Thai Hot Beef Salad
Ingredients: 1 sm Head Romaine lettuce; 1 sm Head Red Leaf lettuce; 1 Head Belgian endive; 3/4 c Peanut oil; 1/4 c Fresh lime juice; 3 tb Dark soy sauce; 1 lb Sirloin; 1" thick, cut in 3" long by 1/4" wide strips; 1 sl (1-inch thick) fresh ginger; peeled; finely grated; 1 tb Packed dark brown sugar; 2 Cloves (large) garlic; minced; 2 Fresh Jalapeno chiles; finely minced; 1/2 c Coarsely chopped fresh cilantro; 3 Red-ripe tomatoes; in wedges; 2 Green onions; finely chopped; 4 Green onions 'butterflied' (onions left whole; green tops shredded lengthwise with a sharp knife for 2/3 of their length)

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Salad	4	Servings

INGREDIENTS

1	sm	Head Romaine lettuce
1	sm	Head Red Leaf lettuce
1		Head Belgian endive
3/4	c	Peanut oil
1/4	c	Fresh lime juice
3	tb	Dark soy sauce
1	lb	Sirloin; 1" thick, cut in 3" long by 1/4" wide strips
1	sl	(1-inch thick) fresh ginger; peeled; finely grated
1	tb	Packed dark brown sugar
2		Cloves (large) garlic; minced
2		Fresh Jalapeno chiles; finely minced
1/2	c	Coarsely chopped fresh cilantro
3		Red-ripe tomatoes; in wedges
2		Green onions; finely chopped
4		Green onions 'butterflied' (onions left whole; green tops shredded lengthwise with a sharp knife for 2/3 of their length)

INSTRUCTIONS

Tear romaine and leaf lettuce in bite-size pieces. Carefully remove whole
endive leaves from stalk. Enclose greens in plastic bag and refrigerate. In
a shallow dish, combine 2 Tbs each oil, lime juice and soy sauce. Add beef
strips to this marinade, stir well and let stand at least 1 hour at room
temperature. To make dressing, in a blender or food processor combine 1/2
cup oil, remaining 2 Tbs lime juice, remaining 1 Tbs soy sauce, ginger,
brown sugar, garlic and jalapenos (use 3 if more hot is desired!). Process
until pureed and set aside. In a heave skillet, heat remaining 2 Tbs oil.
When oil is hot, drain beef strips (reserve marinade); add beef to skillet
and quickly stir-fry just until browned on outside. Mix reserved marinade
into dressing. To serve, place chilled greens in a large heatproof salad
bowl; top with hot beef strips. 'Rinse' out hot skillet with dressing,
scraping down sides and bottom to get any remaining browned bits. Pour over
beef, then add cilantro, tomatoes and chopped green onions; toss. Garnish
with butterflied green onions and serve immediately. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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