Bangkok Beef Salad

Name: Bangkok Beef Salad
Ingredients: 3 tablespoons long grain rice; 1 lb lean ground beef; 5 shallots, thinly sliced; 3 cloves garlic, minced; 2 tablespoons lemon juice; 1 1/2 tablespoons fish sauce; 1 1/2 tablespoons soy sauce; 2 tablespoons minced fresh mint leaves; 1 tablespoon sugar; 1/2 teaspoon cayenne pepper (to taste); romaine lettuce leaf; 1 cup bean sprouts, rinsed,well-drained,and tips removed; 1/2 green bell pepper, cut into thin strips; 3 fresh Thai red chili peppers, cut into strips (optional)

14 ingredients

8 steps

Ingredients

3 tablespoons long grain rice
1 lb lean ground beef
5 shallots, thinly sliced
3 cloves garlic, minced
2 tablespoons lemon juice
1 1/2 tablespoons fish sauce
1 1/2 tablespoons soy sauce
2 tablespoons minced fresh mint leaves
1 tablespoon sugar
1/2 teaspoon cayenne pepper (to taste)
romaine lettuce leaf
1 cup bean sprouts, rinsed,well-drained,and tips removed
1/2 green bell pepper, cut into thin strips
3 fresh Thai red chili peppers, cut into strips (optional)

Directions

1

Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
2

Cool rice slightly; blend to a coarse powder in a blender or spice mill.
3

Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
4

Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
5

Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
6

Garnish with bell peppers, mint sprigs, and chili slivers.
7

Serve with additional soy sauce or fish sauce, if desired.
8

To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.