Recipe - Grilled Beef And Romaine Salad Thai-Style

THE GREENS
1 lg Head romaine lettuce*
1 lg Cucumber, peeled
1 Red onion, thinly cut or sliced up
11 Firm radishes, trimmed
2 Tomatoes, cored and cut or sliced up
1 pack Scallions, trimmed
16 Fresh mint leaves
16 Fresh basil leaves
One half cup Coriander leaves **

THE SAUCE
1 cup Fish sauce (see note)
One half teaspoon Powdered hot red chilies

THE MEAT
8 Thin slices top sirloin ***
1 ds Salt to taste
1 ds Fresh ground pepper to taste
One fourth cup Salad oil

*About 1 One half 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 1inch 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 One half 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini