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Prep Time: 30 Minutes Cook Time: 10 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Ingredients:
1 pound beef, cut into thin strips about 2 inches long by 1 inch wide |
2 large japanese cucumbers, peeled, halved and sliced into thin crescents |
1 tablespoon thinly sliced lemon grass |
1 1/2 tablespoons roasted rice powder, optional |
5 cloves very fresh garlic, thinly sliced |
1/2 cup thinly sliced shallots |
1/2 cup chopped fresh mint leaves |
1/4 cup fresh lime juice |
3 to 4 tablespoons fish sauce |
1/2 cup chopped cilantro |
2 to 3 thai chiles, or serranos, thinly sliced with seeds |
2 teaspoons sugar |
1 head romaine, inner leaves only |
3 green onions, sliced diagonally |
Directions:
1. Prepare grill and cook beef strips 4 to 6 minutes for medium rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices.
2. In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold.
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