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How To make Grilled Beef and Romaine Salad Thai Style
THE GREENS:
1 lg Head romaine lettuce*
1 lg Cucumber, peeled
1 Red onion, thinly sliced
11 Firm radishes, trimmed
2 Tomatoes, cored and sliced
1 pk Scallions, trimmed
16 Fresh mint leaves
16 Fresh basil leaves
1/2 c Coriander leaves **
THE SAUCE:
1 c Fish sauce (see note)
1/2 ts Powdered hot red chilies
THE MEAT:
8 Thin slices top sirloin ***
1 ds Salt to taste
1 ds Fresh ground pepper to taste
1/4 c Salad oil
*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad. **Loosely packed (also known as Chinese parsley and cilantro). ***top round, sirloin or club steak may be used. Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingrediences. Thinly slice the cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil. Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness. Quickly, while the meat is still hot, cut the slices into 1/2 inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets. FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE CALDWELL, Prodigy ID# KVNH17B.
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Thai Beef Salad
Ingredients
1 lb steak (flank steak, skirt steak, ribeye or New York strip)
1 head Romain lettuce, chopped
1 small cucumber, sliced
1/4 Red onion, sliced thin
1 Roma tomato, sliced
Cilantro, chopped
For the dressing
3 limes, juiced
1/4 cup fish sauce
1 tablespoon sugar
Optional: 1-2 chopped Thai chilis, or crushed red pepper flakes
Directions
Season steak with salt and pepper. Cook on a pan or outdoor according to preference. Let steak rest at least 5 minutes before slicing.
Slice thin against the grain.
Mix all the dressing ingredients together in a bowl.
Assemble the salad by combining Romain lettuce, cucumber, red onion and tomatoes in a bowl. Top with sliced steak and garnish with cilantro. Pour over desired amount of dressing and toss to combine.
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Thai Beef Salad ????
Thai Beef Salad
Salad Sauce/Dressing (makes big jar to easily use later) Good for any salad.
1.5 Cups of sugar
1/2 Tbsp chicken soup base mix OR vegetarian mix
1/2 tsp salt
1 Cup lime juice
8 tbsp Fishsauce
Make sure to put all dry ingredients in first and then add lime juice and mix well before adding Fishsauce. Fishsauce and dry ingredients will not mix well w/o lime juice. This will give you a jar of sauce to use as needed.
** need rice powder and galanga powder to add right before serving
Beef salad:
4 oz Beef Slice
Lettuce
Tomatoes
Mint
Cilantro
Red onions
Cucumber
Peanuts
Add 1/2 cup salad dressing (recipe above). Add 2tbsp fresh squeeze lime. 1tbsp fish sauce. Add galanga powder and rice powder. Mix well.
If you re vile to grill beef it would be even better.Fry beef on really high heat. Do not stir to often.. let it cook/burn on each side. Pour into bowl with dressing sauce. Mix well.
Use any type of mixed veggies you enjoy or have available. Plate veggies and add dressing on top. Add chili pepper if you like it spicy.
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