[CH] Hotter Than Hell recipe

Christopher E. Eaves (cea260@airmail.net)
Wed, 1 Apr 98 14:14:41 -0600 (CST) 

                     *  Exported from  MasterCook  *

                           Thai Hot Beef Salad

Recipe By     : "Hotter Than Hell" by Jane Butel
Serving Size  : 4    Preparation Time :0:00
Categories    : Soups & Salads                   Posted

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      small head    romaine lettuce
   1      small head    red leaf lettuce
   1      head          Belgian endive
     3/4  cup           peanut oil
     1/4  cup           fresh lime juice
   3      tablespoons   dark soy sauce
   1      pound         sirloin steak -- cut 1 inch thick
                        --in 3 inch long x 1/4 inch wide
   1      piece         fresh ginger (1 inch long) -- peeled and grated
   1      tablespoon    dark brown sugar -- packed
   2      large         garlic cloves -- minced
   2      fresh         jalapeno chile peppers* -- finely minced
     1/2  cup           fresh cilantro leaves -- coarsely chopped
   3      ripe          red tomatoes -- cut in wedges
   2                    green onions -- finely chopped
   4                    green onions -- butterflied**

* Or more to taste.
** Onions left whole, green tops shredded lengthwise with a sharp knife for 2/3 of their length.

Tear romaine & lettuce leaves in bite size pieces. Carefully remove whole endive leaves from stalk. Enclese greens in plastic bags & refrigerate.In a shallow dish, combine 2 tablespoons each; oil, lime juice & soy sauce. Add beef strips to this marinade, stir well & let stand at least 1 hour at room temperature. To make dressing, in a blender or food processor, combine 1/2 cup oil, remaining lime juice & soy sauce, ginger, brown sugar, garlic & jalapenos. Process until pureed, set aside. In a heavy skillet, heat remaining 2 tablespoons oil. When oil is hot, drain beef strips (reserve marinade); add beef to skilet & quickly stir fry just until browned on outside. Mix reserved into dressing. To serve, place chilled greens in a large heat proof salad bowl; top with hot beef strips. "Rinse" out hot skillet with dressing, scraping down sides & bottom to get any remaining browned bits. Pour over beef, then add cilantro, tomatoes & chopped green onions; toss. Garnish with butterflied green onions & serve immediately.

Makes 4 servings.

Mastercook formatted by Christopher E. Eaves <cea260@airmail.net>


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NOTES : Authors notes:
The Thais are masters in achieving subtle flavor combinations, even with the hottest chiles & spices. Whenever in Thailand, I can never get enough of their hot, spicy dishes. This one is an unusual entree salad.