| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats, Seafood |
Thai |
Mike03 |
4 |
servings |
INGREDIENTS
| 1 |
c |
Mung bean sprouts |
| 1 |
sm |
Kohlrabi; peeled, julienned |
| 2 |
|
Carrots; peeled, julienned |
| 1 |
lb |
Fresh; raw spinach leaves, well washed, |
|
|
And stems discarded |
| 1 |
pt |
Cherry tomatoes; cut in half |
| 2 |
tb |
Tamarind paste |
| 4 |
tb |
Sugar |
| 3 |
tb |
Rice wine |
| 3 |
tb |
Peanut oil |
| 1 |
lb |
Beef flank steak; cut 1/4"-thick |
|
|
Strips; sliced against the grain |
|
|
Salt; to taste |
|
|
Freshly-ground black pepper; to taste |
| 2 |
tb |
Grated ginger |
| 2 |
tb |
Roasted and ground cumin seed |
| 6 |
|
Basil leaves – (6 to 8); finely shredded |
| 3 |
tb |
Thai fish sauce; (nam pla) |
INSTRUCTIONS
Prepare the salad by combining all the vegetables in a large bowl. Combine
the tamarind with the sugar and rice wine and toss with the vegetables to
marinate while the beef is cooking. Cook the beef in two batches so that
each batch is well seared and serve medium-rare. Heat half the peanut oil
in a wok or large skillet until hot. Add half the beef, season with salt
and pepper and cook quickly over high heat. As the beef sears well but
before it overcooks, remove from the pan and briefly set aside while you
repeat the procedure with the remaining beef. When the second batch is
similarly cooked, return the first batch of beef to the pan and quickly
heat all together. Add the ginger, cumin, basil and fish sauce. Cook for 1
to 2 minutes more before serving by pouring over and wilting the marinated
vegetable salad. Serve with glutinous rice that has soaked raw overnight
and then steamed for 30 minutes. This recipe yields 4 servings
Recipe Source: MICHAEL.S PLACE with Michael Lomonaco From the TV FOOD
NETWORK - (Show # ML-1A39 broadcast 04-26-1997) 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
05-01-1997
Recipe by: Michael Lomonaco
Converted by MM_Buster v2.0l.
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