Spicy Thai Beef Salad
- SERVINGS: 4-6
In this dish from northeast Thailand, the beef is lightly grilled or broiled, thinly sliced and cooked again briefly in a hot dressing.
- 1 pound beef sirloin steak, cut about 3/4 inch thick
- 1 teaspoon freshly ground pepper
- 1/2 cup beef or chicken stock or canned low-sodium broth
- 3 tablespoons fresh lime juice
- 2 tablespoons Thai fish sauce (nam pla)
- 1 teaspoon sugar
- 1/3 cup thinly sliced shallots, separated into rings
- 4 scallions, halved lengthwise and cut into 1/2-inch pieces
- 2 bird or serrano chiles, minced
- 1/2 cup fresh mint leaves
- 1 small green cabbage—cored, cut into wedges and separated into leaves
- 8 to 10 Bibb lettuce leaves
- 5 to 6 Chinese long beans, trimmed and cut into 2-inch pieces
- 3 scallions, white and tender green, halved lengthwise
- 1 seedless European cucumber, peeled and sliced 1/4 inch thick
- Light a charcoal grill or preheat the broiler. Rub the steak with the pepper and sear about 3 inches from the heat for about 1 1/2 minutes on each side; the meat should be very rare. Slice the meat very thinly against the grain.
- In a medium nonreactive saucepan, combine the stock, lime juice, fish sauce and sugar and bring to a boil. Add the meat to the saucepan and stir quickly to coat with sauce. Immediately pour the meat and dressing into a bowl. Add the shallots, scallions, chiles and mint and gently toss. Mound the salad on a plate. Serve with a platter of accompaniments and plenty of rice.
Pair with a raspberry-tinged Washington State Merlot.