Neua Nam Tok (Grilled Beef Salad)

Recipe Ingredients

1/2 teaspoon	2.5ml	Freshly ground black pepper
1/2 lb	227g / 8oz	Beef sirloin or top loin - about 3/4" thick
1/4 cup	59ml	Defatted reduced-sodium beef or chicken stock
1 1/2 tablespoons	22ml	Fresh lime juice
1 tablespoon	15ml	Nam pla - (fish sauce)
1/2 teaspoon	2.5ml	Sugar
1/2 teaspoon	2.5ml	Roasted rice powder - (see, recipe)
1/4 cup	10g / 0.4oz	Loosely packed mint leaves
1/8 cup	29ml	Thinly sliced shallots separated into rings
2		Scallions - sliced in half
		And cut into - 1/4" lengths
1		Fresh hot chiles - seeded and minced
1/2		Leaf lettuce - leaves
		Washed and dried
1/2		Cabbage - cored, cut into 4 wedges and separated into leave

Recipe Instructions

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.

Source:
Jo Anne Merrill

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