Thai Beef Salad

Name: Thai Beef Salad
Ingredients: 8 ounces flank steak; 1 large clove garlic; 10 sprigs cilantro, to yield 2 tablespoons, finely chopped; 6 or 7 large mint leaves to yield 1 tablespoon, chopped; 1 large green onion; 1 stalk lemon grass; 1 tablespoon fish sauce (nam pla); 1 1/2 tablespoons lime juice; 2 teaspoons sugar; 1/4 teaspoon red pepper flakes; 8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups); 6 or 8 soft lettuce leaves

12 ingredients

11 steps

Ingredients

8 ounces flank steak
1 large clove garlic
10 sprigs cilantro, to yield 2 tablespoons, finely chopped
6 or 7 large mint leaves to yield 1 tablespoon, chopped
1 large green onion
1 stalk lemon grass
1 tablespoon fish sauce (nam pla)
1 1/2 tablespoons lime juice
2 teaspoons sugar
1/4 teaspoon red pepper flakes
8 ounces whole red bell pepper or 7 ounces chopped ready-cut pepper (1 1/2 cups)
6 or 8 soft lettuce leaves

Directions

1

Turn on broiler, if using, and cover broiler pan with aluminum foil.
2

Wash, dry and slice beef very thinly, less than 1/8 inch thick.
3

Prepare stove-top grill, if using.
4

Broil or grill beef about 3 minutes, turning once.
5

Crush or finely mince garlic; wash, dry and finely chop cilantro; wash, dry and chop mint.
6

Wash, trim and thinly slice green onion; wash, trim, remove tough outer sheath of lemon grass and thinly slice bulb part.
7

Combine garlic, cilantro, mint, onion, lemon grass, fish sauce, lime juice, sugar and red pepper flakes.
8

When beef is cooked, cut into bite-size pieces and stir into fish-sauce mixture.
9

Wash, dry and finely slice or chop red pepper; stir into beef mixture.
10

Wash and dry lettuce and arrange on serving plate.
11

Spoon beef-pepper mixture into center.