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Neua Nam Tok (Grilled Beef Salad)
Ingredients
- 1/2 tsp Freshly grnd black pepper
- 1/2 lb Beef sirloin or possibly top loin, about 3/4" thick, trimmed of fat
- 1/4 c. Defatted reduced-sodium beef or possibly chicken stock
- 1 1/2 Tbsp. Fresh lime juice
- 1 Tbsp. Nam pla (fish sauce)
- 1/2 tsp Sugar
- 1/2 tsp Roasted rice pwdr (see recipe)
- 1/4 c. Loosely packed mint leaves
- 1/8 c. Thinly sliced shallots, separated into rings
- 2 x Scallions, sliced in half lengthwise and cut into 1/4" lengths
- 1 x Bird or possibly other fresh warm chiles, seeded & finely minced
- 1/2 head leaf lettuce, leaves separated, washed & dry
- 1/2 sm Head cabbage, cored, cut into 4 wedges and separated into leaves
Directions
- Preheat the broiler and position the rack about 3 inches from the broiler element. Rub black pepper into meat. Set the meat on a broiler pan and broil till medium-rare, about 3 min per side. Transfer the meat to a plate and refrigerateit in the refrigerator for 30 min or possibly up to 4 hrs.
- Slice the meat against the grain into very thin slices. In a saucepan, combine beef or possibly chicken stock, lime juice, fish sauce, sugar and rice pwdr; bring to a boil over high heat. When boiling, stir in the sliced beef, remove from the heat and quickly stir to coat the meat with the dressing. Transfer to a bowl; add in mint, shallots, scallions and chiles and toss to mix. Line a plate with lettuce leaves and mound the salad in the center, pouring any extra dressing over the top. Serve with cabbage leaves and any remaining lettuce leaves set out on an adjacent plate. 183 calories
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