*  Exported from  MasterCook  *
 
                           THAI STYLE BEEF SALAD
 
 Recipe By     :
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Beef                             Michaels Place
                 Salads                           Thai
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    1      cup           mung bean sprouts
    1      small         kohlrabi -- peeled and
                         julienned
    2                    carrots -- peeled and
                         julienned
    1      pound         fresh -- raw spinach leaves,
                         well washed and stems discarded
    1      pint          cherry tomatoes -- cut in half
    2      tablespoons   tamarind paste
    4      tablespoons   sugar
    3      tablespoons   rice wine
    3      tablespoons   peanut oil
    1      pound         beef flank steak -- cut into 1/4 thick
                         strips, sliced against the grain
                         Salt and pepper to taste
    2      tablespoons   grated ginger
    2      tablespoons   roasted and ground cumin seed
    6                    basil leaves -- finely shredded (6
                         to 8)
    3      tablespoons   Thai fish sauce (nam pla)
 
 Prepare the salad by combining all the vegetables in a large bowl. Combine the 
 tamarind with the sugar and rice wine and toss with
 the vegetables to marinate while the beef is cooking.
 
 Cook the beef in two batches so that each batch is well seared and served mediu
 m rare. Heat half the peanut oil in a wok or large
 skillet until hot. Add half the beef, season with salt and pepper and cook quic
 kly over high heat. As the beef sears well but before it
 overcooks, remove from the pan and briefly set aside while you repeat the proce
 dure with the remaining beef. When the second
 batch is similarly cooked, return the first batch of beef to the pan and quickl
 y heat all together.
 
 Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more befor
 e serving by pouring over and wilting the marinated
 vegetable salad.
 
 Serve with glutinous rice that has soaked raw overnight and then steamed for 30
  minutes.
 
 Yield: 4 portions.
 
 
 
 
 
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 NOTES : MICHAEL'S PLACE  - SHOW #ML1A39