Recipe - Thai Hot Beef Salad

1 small Head Romaine lettuce
1 small Head Red Leaf lettuce
1 Head Belgian endive
Three fourths cup Peanut oil
One fourth cup Fresh lime juice
3 tablespoon Dark soy sauce
1 pound Sirloin; 1" thick, cut in 3"
long by 1/4" wide strips
1 sl (1inch thick) fresh ginger;
peeled; finely grated
1 tablespoon Packed dark brown sugar
2 Cloves (large) garlic;
minced
2 Fresh Jalapeno chiles;
finely minced
One half cup Coarsely chopped fresh
cilantro
3 Redripe tomatoes; in wedges
2 Green onions; finely chopped
4 Green onions 'butterflied'
(onions left whole; green
tops shredded lengthwise
with a sharp knife for 2/3
of their length)

Tear romaine and leaf lettuce in bitesize pieces. Carefully remove whole
endive leaves from stalk. Enclose greens in plastic bag and refrigerate. In
a shallow dish, combine 2 Tbs each oil, lime juice and soy sauce. Add beef
strips to this marinade, stir well and let stand at least 1 hour at room
temperature. To make dressing, in a blender or food processor combine 1/2
cup oil, remaining 2 Tbs lime juice, remaining 1 Tbs soy sauce, ginger,
brown sugar, garlic and jalapenos (use 3 if more hot is desired!). Process
until pureed and set aside. In a heave skillet, heat remaining 2 Tbs oil.
When oil is hot, drain beef strips (reserve marinade); add beef to skillet
and quickly stirfry just until browned on outside. Mix reserved marinade
into dressing. To serve, place chilled greens in a large heatproof salad
bowl; top with hot beef strips. 'Rinse' out hot skillet with dressing,
scraping down sides and bottom to get any remaining browned bits. Pour over
beef, then add cilantro, tomatoes and chopped green onions; toss. Garnish
with butterflied green onions and serve immediately. Makes 4 servings.

From the Hotter Than Hell!, by Jane Butel, ISBN 0895866463
(0895865424 paperback). Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.