Name: Thai Beef Salad
Ingredients: 1 pound skirt or flank steak, broiled rare to medium rare and sliced thinly; 1/4 cup fish sauce; 1/2 cup fresh lemon or lime juice; 3 shallots, chopped fine; 3 scallions, chopped fine; roots and stems of 3 cilantro (coriander) plants, chopped fine; 1/4 to 1 tsp red pepper flakes (to taste), or 1 small fresh red pepper, seeded; 1/4 cup toasted rice powder; cilantro leaves; lettuce, cucumber, tomato, red onion

Thai Beef Salad

Ingredients

1 pound skirt or flank steak, broiled rare to medium rare and sliced thinly
1/4 cup fish sauce
1/2 cup fresh lemon or lime juice
3 shallots, chopped fine
3 scallions, chopped fine
roots and stems of 3 cilantro (coriander) plants, chopped fine
1/4 to 1 tsp red pepper flakes (to taste), or 1 small fresh red pepper, seeded
1/4 cup toasted rice powder
cilantro leaves
lettuce, cucumber, tomato, red onion

Instructions

Nuea Nam Tok. Slice the steak into bite-sized pieces and cover with the dressing. Serve over lettuce leaves sprinkled with rice powder and cilantro, accompanied by slices of tomato, cucumber and onion. Serves 4 Toasted rice powder is made by toasting uncooked rice in an un-oiled skillet until golden brown. Stir a single layer of frequently to prevent burning and to ensure both sides of each grain are browned. Allow to cool slightly and grind in a pepper or coffee grinder to a fine powder.