In this dish from northeast Thailand, the beef is lightly grilled or broiled, thinly sliced and cooked again briefly in a hot dressing. Affordable Meat Recipes

Jeffrey Alford
Naomi Duguid
January 1997

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Recipe Summary

Yield:
4-6
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Ingredients

Ingredient Checklist
Accompaniments

Directions

Instructions Checklist
  • 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.

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  • 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.

Suggested Pairing

Pair with a raspberry-tinged Washington State Merlot.

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