Neua nam tok (grilled beef salad)
Yield: 2 Servings
Ingredients:
- 1/2 ts Freshly ground black pepper
- 1/2 lb Beef sirloin or top loin -about 3/4" thick trimmed -of fat
- 1/4 c Defatted reduced-sodium -beef or chicken stock
- 1 1/2 tb Fresh lime juice
- 1 tb Nam pla (fish sauce)
- 1/2 ts Sugar
- 1/2 ts Roasted rice powder (see -recipe)
- 1/4 c Loosely packed mint leaves
- 1/8 c Thinly sliced shallots -separated into rings
- 2 Scallions sliced in half -lengthwise and cut into -1/4" lengths
- 1 Bird or other fresh hot -chiles seeded & finely -chopped
- 1/2 Head leaf lettuce leaves -separated washed & dried
- 1/2 sm Head cabbage
Instructions:
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 medium-rare 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 sliced 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
