|Thai Beef Salad|
Trim the meat of any excess fat. Flatten to an even thickness and rub each piece with a little oil and black pepper. Heat the remaining oil in a heavy-based pan, and cook the meat over a high heat, searing the steaks for 1 minute on each side. Meat can also be barbecued if desired. Allow the steaks to stand before cutting across the grain into 3mm-thick, even slices. Place the slices into a bowl. Tear the watercress into sprigs. Remove the tails from the bean sprouts. Add the watercress, bean sprouts, capsicum, spring onions, mint and coriander to the meat, and toss well. Wash and dry the leaves of the soft lettuce. Arrange leaves onto a large platter. Spoon the meat and salad mixture over the lettuce. For dressing: Place all the ingredients into a small, screw-top jar. Shake vigorously for 2 minutes until the ingredients are well combined. Drizzle over salad just before serving.
From: Charlotte Lammers, firstname.lastname@example.org
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