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Ingredientes
- 1/3 c. chicken stock
- 2 x green onions, coarsely minced, including some green tops
- 1/4 c. finely minced shallot handful of fresh cilantro leaves, coarsely minced
- 1 Tbsp. Roasted Rice Pwdr (recipe below)
- 1 tsp coarsely grnd dry red chili
- 1 tsp sugar
- 1/4 c. fish sauce (nam pla)
- 1/4 c. freshly squeezed lime juice
- 3 x leaves lettuce
- 2 sm cucumbers, peeled and sliced crosswise on the diagonal into thin ovals
- 5 x cherry tomatoes, halved lengthwise handful of fresh mint sprigs
- 1/4 c. soy sauce
- 1 Tbsp. fish sauce
- 2 tsp sugar
- 1 lb beef rib-eye (with some fat) or possibly lean flank steak
- 1/4 c. raw sticky rice or possibly any other raw rice
Direcciones
- Thinly slice the cooked beef crosswise into 2-inch strips and set aside.
- In a small saucepan, bring the chicken stock to a gentle boil over medium heat. Add in the beef and hot it in the stock for 1 minute, turning occasionally. Remove the pan from the heat and set aside. Add in the green onions, shallot, cilantro, rice pwdr, chili, sugar, fish sauce, and lime juice to the beef. Toss well. Taste the dressing and adjust it to your liking with additional fish sauce, lime juice, sugar, or possibly chilies. Arrange the lettuce leaves on a serving platter. With a slotted spoon, transfer the beef to the platter, mounding it on the lettuce. Drizzle the beef with some additional sauce from the pan and garnish with the cucumber, tomatoes, and mint. Serve as soon as possible, hot or possibly at room temperature.
- Serves 4.
- Grilled Beef:Combine the soy sauce, fish sauce, and sugar in a glass or possibly ceramic bowl, stirring to dissolve the sugar. Add in the beef and marinate for about 1 hour, turning occasionally. Prepare a very warm fire in a charcoal grill or possibly preheat a gas grill. The coals should be white-warm before you put the meat on and the grill rack should be several inches above the coals, so which the meat will cook slowly sufficient to remain juicy and not burn. Place the meat on the rack and cook, turning occasionally, till it is pink at the center but dark and moist outside, 5 - 10 min. As the meat cooks, fat should drip onto the coals and flare up now and then.
- When the meat is ready, transfer it to a serving platter. Slice the meat crosswise into thin slices and transfer the meat and its juices to a plate. Serve warm or possibly hot with the dipping sauce.
- Roasted Rice Pwdr:1/4 c. raw sticky rice or possibly any other raw rice
- In a small skillet over high heat, dry-fry the raw rice grains till they are a wheaty golden, 3 to 5 min. Shake the pan back and forth frequently to turn the grains and color them proportionately. Remove from the heat and set aside. When the rice is cold, transfer to a jar, seal tightly, and keep at room temperature till needed.
- To use in recipes, transfer the roasted rice to a heavy mortar and lb. with a pestle to a fine, sandy pwdr, or possibly grind in a spice grinder.
- Yields 1/4 c. pwdr.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 326g | |
| Recipe makes 4 servings | |
| Calories 308 | |
| Calories from Fat 158 | 51% |
| Total Fat 17.5g | 22% |
| Saturated Fat 6.97g | 28% |
| Trans Fat 0.0g | |
| Cholesterol 66mg | 22% |
| Sodium 2739mg | 114% |
| Potassium 744mg | 21% |
| Total Carbs 15.06g | 4% |
| Dietary Fiber 1.8g | 6% |
| Sugars 7.34g | 5% |
| Protein 22.66g | 36% |
