Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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

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 TERRI WOLTMON On 03-19-95

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