Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

-
1 lg Head romaine lettuce*
1 lg Cucumber -- peeled
1 Red onion -- thinly sliced
11 Firm radishes -- trimmed
2 Tomatoes -- cored and
Sliced
1 pk Scallions -- trimmed
16 Fresh mint leaves
16 Fresh basil leaves
1/2 c Coriander leaves**
-
1 c Fish sauce (see note)
1/2 ts Powdered hot red chilies
-
8 Thin slices top sirloin***
1 ds Salt to taste
1 ds Fresh ground pepper to
Taste
1/4 c Salad oil
THE GREENS-----
THE SAUCE-----
THE MEAT-----

*About 1 1/2 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 1-inch 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 1/2 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.

Recipe By :

Browse by categories