Thai Beef Salad
 
 
this dish can be made with either beef or chicken. 
 
4 medium  boneless sirloin steaks
2 Tbsp  olive oil
  black pepper, freshly ground
1/2 bunch  watercress
  50g bean sprouts
1 medium  red capsicum, thinly sliced
1 Tbsp  chopped fresh mint
1/4 cup  fresh coriander sprigs
2   spring onions, finely sliced
1 medium  soft lettuce (bibb, boston, etc.)
 
  dressing
1 Tbsp  soy sauce
2 Tbsp  fish sauce
2 Tbsp  lime juice
1 tsp  bottled crushed chili
1 tsp  grated ginger
1 tsp  sugar
 
trim the meat of any excess fat. flatten to an even thickness and rub each 
piece with a little oil and black pepper. heat the remaining oil in a 
heavy-based pan, and cook the meat over a high heat, searing the steaks 
for 1 minute on each side. meat can also be barbecued if desired. allow 
the steaks to stand before cutting across the grain into 3mm-thick, even 
slices. place the slices into a bowl. tear the watercress into sprigs. 
remove the tails from the bean sprouts. add the watercress, bean sprouts, 
capsicum, spring onions, mint and coriander to the meat, and toss well. 
wash and dry the leaves of the soft lettuce. arrange leaves onto a large 
platter. spoon the meat and salad mixture over the lettuce. for dressing: 
place all the ingredients into a small, screw-top jar. shake vigorously 
for 2 minutes until the ingredients are well combined. drizzle over salad 
just before serving. 
 
charlotte s. lammers 
 
-- 
(ID: 12687) Mirror: rec.food.recipes: Wed, May 14, 2003


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