RECIPES OF LAOS

Ingredients

1 lb

1 tsp

1/2 cup

3 tbsp

2 tbsp

1 tsp

1 tsp

1/3 cup

3

1/2 cup

4

Boneless beef sirloin steak (approximately 3/4 inch thick)

Freshly ground black pepper
Beef (or chicken) broth
Fresh lime juice
Thai fish sauce
Sugar
Roasted Rice Powder
Shallots (thinly sliced and separated into rings)
Bird (or serranto) chiles (minced) (adjust to taste)
Mint leaves

Scallions (trimmed, sliced lengthwise in half, and cut into 1/2 inch lengths)

1 small

8-10 leaves

1

2-3

4-6 yd

Cabbage (cored, cut into wedges and separated into leaves)
Lettuce (tender or Bibb)
Cucumber (cut into 1/4 inch slices)
Scallions (trimmed and sliced lengthwise in half)

Long beans (trimmed, cut into 2-inch lengths, and (optional) blanched in boiling hot water for 1 minute)

1. Rub the meat with the black pepper
2. Prepare a grill or preheat the broiler
3. If grilling, place the meat 3 to 4 inches above the coals or flame; if broiling, place in the broiler pan about 3 inches below the element
4. Grill or broil until rare, 2 to 3 minutes per side
5. Very thinly slice the beef across the grain.
6. In a medium saucepan, mix the broth, lime juice, fish sauce, and sugar together and bring to a boil over high heat
7. Toss in the rice powder and meat and quickly stir to coat the meat
8. Immediately remove from the heat and transfer to a large bowl (be quick so as not to overcook the beef)
9. Add the shallots, scallions, chiles, and mint and toss gently
10. Let stand while you arrange your choice of accompaniments on a platter
11. Mound the salad on a plate and pour the extra dressing over
12. Serve with the platter of 2 or 3 of the accompaniments and plenty of jasmine or sticky rice