Thai Style Beef Salad

Recipe Ingredients

1 cup	160g / 5.6oz	Mung bean sprouts
1 cup	237ml	Kohlrabi - peeled, julienned (small)
2		Carrots - peeled, julienned
1 lb	454g / 16oz	Fresh, raw spinach leaves - well washed,
		And stems discarded
1		Cherry tomatoes - cut in half
2 tablespoons	30ml	Tamarind paste
4 tablespoons	60ml	Sugar
3 tablespoons	45ml	Rice wine
3 tablespoons	45ml	Peanut oil
1 lb	454g / 16oz	Beef flank steak - cut 1/4"-thick
		Strips, sliced against the grain
		Salt - to taste
		Freshly-ground black pepper - to taste
2 tablespoons	30ml	Grated ginger
2 tablespoons	30ml	Roasted and ground cumin seed
6		Basil leaves - (6 to 8) - finely shredded
3 tablespoons	45ml	Thai fish sauce (nam pla)

Recipe Instructions

Prepare the salad by combining all the vegetables in a large bowl. Combine the tamarind with the sugar and rice wine and toss with the vegetables to marinate while the beef is cooking.

Cook the beef in two batches so that each batch is well seared and serve medium-rare. Heat half the peanut oil in a wok or large skillet until hot. Add half the beef, season with salt and pepper and cook quickly over high heat. As the beef sears well but before it overcooks, remove from the pan and briefly set aside while you repeat the procedure with the remaining beef. When the second batch is similarly cooked, return the first batch of beef to the pan and quickly heat all together.

Add the ginger, cumin, basil and fish sauce. Cook for 1 to 2 minutes more before serving by pouring over and wilting the marinated vegetable salad.

Serve with glutinous rice that has soaked raw overnight and then steamed for 30 minutes.

This recipe yields 4 servings

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1A39 broadcast 04-26-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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