Yield: 4 servings
|1 teaspoon||Freshly ground black pepper|
|1 pounds||Beef sirloin or top loin, about 3/4\" thick, trimmed of fat|
|½ cup||Defatted reduced-sodium beef or chicken stock|
|3 tablespoons||Fresh lime juice|
|2 tablespoons||Nam pla (fish sauce)|
|1 teaspoon||Roasted rice powder (see recipe)|
|½ cup||Loosely packed mint leaves|
|¼ cup||Thinly sliced shallots, separated into rings|
|4 \N||Scallions, sliced in half lengthwise and cut into 1/4\" lengths|
|2 \N||Bird or other fresh hot chiles, seeded & finely chopped|
|1 \N||Head leaf lettuce, leaves separated, washed & dried|
|1 small||Head cabbage, cored, cut into 4 wedges and separated into leaves|
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 until medium-rare, about 3 minutes per side.
Transfer the meat to a plate and chill it in the refrigerator for 30 minutes or up to 4 hours. Slice the meat against the grain into very thin slices. In a saucepan, combine beef or chicken stock, lime juice, fish sauce, sugar and rice powder; 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 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 per serving: 23 g protein, 5 g fat, 20 g carbohydrate; 509 mg sodium; 51 mg cholesterol. From Eating Well Magazine, Apr '95.
Submitted By TERRI WOLTMON On 03-19-95