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the temple bells gong when this exciting flavor mélange
hits your palate. Marinated grilled hot beef with plenty of
spice make this an ideal main course salad you can savor year-round. |
Ingredients:
2 Andy Boy romaine hearts, torn into
bite-sized pieces
1 large cucumber
1 red onion, thinly sliced
11 firm radishes, trimmed
16 fresh mint leaves
16 fresh basil leaves
1/2 C cilantro leaves
1 C fish sauce
1/2 t powdered hot red chilies
1 lb top sirloin
salt and pepper to taste
1/4 C salad oil
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Directions:
| 1. |
Prepare a charcoal or
other grill for cooking meat. |
| 2. |
Thinly slice the cucumbers and radishes.
Cut scallions into 1 inch lengths. |
| 3. |
Prepare all the greens as indicated
and combine with vegetables in a salad bowl. |
| 4. |
Mix together fish sauce, chilies
and salad oil. |
| 5. |
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 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. |
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Serves 6 |
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