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Ingredientes
- 1 lrg head romaine lettuce*
- 1 lrg cucumber, peeled
- 1 x red onion, thinly sliced
- 11 x hard radishes, trimmed
- 2 x tomatoes, cored and sliced
- 1 pkt scallions, trimmed
- 16 x fresh mint leaves
- 16 x fresh basil leaves
- 1/2 c. coriander leaves **
- 1 c. fish sauce, (see note)
- 1/2 tsp powdered warm red chilies
- 8 x thin slices top sirloin ***
- 1 dsh salt to taste
- 1 dsh fresh grnd pepper to taste
- 1/4 c. salad oil
Direcciones
- *About 1 1/2 lbs. romaine rinsed and cut up or possibly broken with fingers as for salad.
- **Loosely packed (also known as Chinese parsley and cilantro).
- ***top round, sirloin or possibly club steak may be used.
- Prepare a charcoal or possibly 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 min to a side or possibly longer, depending on the desired degree of doneness.
- Quickly, while the meat is still warm, cut the slices into 1/2 inch strips and add in them to the greens. If there are any accumulated meat juices, add in them to the sauce. Pour the sauce over all and toss. Serve immediately with warm rice or possibly long loaves of bread.
- NOTE: Either Nuoc nam (Vietnamese fish sauce) or possibly Nam pla) Thai fish sauce may be used in this recipe. Fish sauce and powdered red chiles are widely available in Chinese markets.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 140g | |
| Recipe makes 8 servings | |
| Calories 105 | |
| Calories from Fat 69 | 66% |
| Total Fat 7.81g | 10% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 2807mg | 117% |
| Potassium 345mg | 10% |
| Total Carbs 7.79g | 2% |
| Dietary Fiber 3.2g | 11% |
| Sugars 3.6g | 2% |
| Protein 3.23g | 5% |
