Thai Style Beef Salad

* Exported from MasterCook *

THAI STYLE BEEF SALAD

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Beef Michaels Place
Salads Thai

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mung bean sprouts
1 small kohlrabi -- peeled and
julienned
2 carrots -- peeled and
julienned
1 pound fresh -- raw spinach leaves,
well washed and stems discarded
1 pint cherry tomatoes -- cut in half
2 tablespoons tamarind paste
4 tablespoons sugar
3 tablespoons rice wine
3 tablespoons peanut oil
1 pound beef flank steak -- cut into 1/4 thick
strips, sliced against the grain
Salt and pepper to taste
2 tablespoons grated ginger
2 tablespoons roasted and ground cumin seed
6 basil leaves -- finely shredded (6
to 8)
3 tablespoons Thai fish sauce (nam pla)

Prepare the salad by combining all the vegetables in a large bowl. Combine the
tamarind with the sugar and rice wine and toss with
the vegetables to marinate while the beef is cooking.

Cook the beef in two batches so that each batch is well seared and served mediu
m rare. Heat half the peanut oil in a wok or large
skillet until hot. Add half the beef, season with salt and pepper and cook quic
kly over high heat. As the beef sears well but before it
overcooks, remove from the pan and briefly set aside while you repeat the proce
dure with the remaining beef. When the second
batch is similarly cooked, return the first batch of beef to the pan and quickl
y heat all together.

Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more befor
e serving by pouring over and wilting the marinated
vegetable salad.

Serve with glutinous rice that has soaked raw overnight and then steamed for 30
minutes.

Yield: 4 portions.





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NOTES : MICHAEL'S PLACE - SHOW #ML1A39