This refreshing cold beef salad form Thailand is served atop butter lettuce leaves. You can offer forks; or use the lettuce as a wrapper to enclose the salad and eat it burrito-style.
1 pound boneless beef sirloin steak, about ¼ inches thick
1 medium-sized cucumber, peeled
¼ cup each lime juice and thinly sliced red onion
2 tablespoons fish sauce or soy sauce
¼ to ½ teaspoon of grounded pepper (cayenne)
½ teaspoon of sesame oil (optional)
Butter lettuce leaves, washed and crisped
1 teaspoon sesame seeds
Fresh mint or cilantro (coriander) sprigs
Slash fat edge of steak at 2 inch intervals. Place on a rack on a broiler pan and broil 3 inches form heat, turning once, until well brown on the outside and pink inside. (About 12 minutes total.)
Meanwhile, cut cucumber in half, lengthwise; scoop and discard seeds. Thinly slice cucumber into crescents.
Slice steak across the grain into thin bite-size strips. In a large bowl, combine cucumber, steak, lime juice, onion, fish sauce, red pepper, and, if desired, sesame oil. Mix lightly until well coated. Cover and refrigerate for 1-6 hours.
Arrange lettuce on a serving platter. Mound beef mixture on lettuce and garnish with sesame seeds and mint sprigs. Makes 3 or 4 servings…. Enjoy!
Sunset Fresh Ways With Salads
Lane Publishing Co, Menlo Park, CA