Recipe - Neua Nam Tok (Grilled Beef Salad)

One half teaspoon Freshly ground black pepper
One half pound Beef sirloin or top loin,
about 3/4" thick, trimmed
of fat
One fourth cup Defatted reducedsodium
beef or chicken stock
1 One half tablespoon Fresh lime juice
1 tablespoon Nam pla (fish sauce)
One half teaspoon Sugar
One half teaspoon Roasted rice powder (see
recipe)
One fourth cup Loosely packed mint leaves
1/8 cup Thinly cut or sliced up shallots,
separated into rings
2 Scallions, cut or sliced up in half
lengthwise and cut into
1/4" lengths
1 Bird or other fresh hot
chiles, seeded & finely
chopped
One half Head leaf lettuce, leaves
separated, washed & dried
One half small Head cabbage, cored, cut
into 4 wedges and
separated into leaves

Preheat the broiler and position the rack about 3 inches from the broiler
element. Rub black pepper into meat. Set the meat on a broiler pan and
broil until mediumrare, about 3 minutes per side. Transfer the meat to a
plate and chill it in the refrigerator for 30 minutes or up to 4 hours.
Slice the meat against the grain into very thin slices. In a saucepan,
combine beef or chicken stock, lime juice, fish sauce, sugar and rice
powder; bring to a boil over high heat. When boiling, stir in the cut or sliced up
beef, remove from the heat and quickly stir to coat the meat with the
dressing. Transfer to a bowl; add mint, shallots, scallions and chiles and
toss to mix. Line a plate with lettuce leaves and mound the salad in the
center, pouring any extra dressing over the top. Serve with cabbage leaves
and any remaining lettuce leaves set out on an adjacent plate. 183 calories
per serving: 23 g protein, 5 g fat, 20 g carbohydrate; 509 mg sodium; 51 mg
cholesterol. From Eating Well Magazine, Apr '95. Submitted By On

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip