Cooking Index - Cooking Recipes & IdeasGrilled Beef And Romaine Salad Thai-Style Recipe - Cooking Index

Grilled Beef And Romaine Salad Thai-Style

Cuisine: Thai
Type: Meat
Courses: Salads
Serves: 8 people

Recipe Ingredients

  The Greens
1   Romaine lettuce*
1   Cucumber - peeled (large)
1   Red onion - thinly sliced
11   Firm radishes - trimmed
2   Tomatoes - cored and sliced
1   Scallions - trimmed
16   Fresh mint leaves
16   Fresh basil leaves
1/2 cup 20g / 0.7ozCoriander leaves **
  The Sauce
1 cup 237mlFish sauce - (see note)
1/2 teaspoon 2.5mlPowdered hot red chilies
  The Meat
8   Top sirloin ***
1   Salt to taste
1   Fresh ground pepper to taste
1/4 cup 59mlSalad oil

Recipe Instructions

*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for salad.

**Loosely packed (also known as Chinese parsley and cilantro).

***top round, sirloin or club steak may be used.

Prepare a charcoal or other grill for cooking the meat. This should be done before starting to prepare the ingredients. Thinly slice the cucumbers and radishes. Cut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil.

Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to a side or longer, depending on the desired degree of doneness.

Quickly, while the meat is still hot, cut the slices into 1/2 inch strips and add them to the greens. If there are any accumulated meat juices, add them to the sauce. Pour the sauce over all and toss. Serve immediately with hot rice or long loaves of bread.

NOTE: Either Nuoc nam (Vietnamese fish sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets.

Good Housekeeping Magazine


Average rating:

Unrated, please add a rating

Submit your rating:

Click a star to rate this recipe.