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| 1 x ca. 450 g | Beef; cut thin strips |
| | About 2" long by 1" wide |
| 2 gross | Japanese cucumbers; peeled, halved, |
| | And sliced into thin crescents |
| | === Dressing === |
| 1 Esslöffel | Thinly-sliced lemon grass |
| 1 1/2 Esslöffel | Roasted rice powder; (optional) |
| 5 | Fresh garlic cloves; thinly sliced |
| 1/2 Tasse | shallots thinly sliced |
| 1/2 Tasse | mint leaves fresh, chopped |
| 1/4 Tasse | lime juice fresh |
| 3 Esslöffel | Fish sauce -; (to 4 tbspns) |
| 1/2 Tasse | cilantro chopped |
| 2 | Thai chiles; or serranos (to 3), thinly sliced |
| | With their seeds |
| 2 Teelöffel | sugar |
| 1 | Romaine lettuce head; inner leaves only |
| 3 | Green onions; sliced diagonally |
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Prepare grill. Cook beef strips 4 to 6 minutes for medium-rare, or to desired doneness, turning once. (Or simply use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices. In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle green onions over the salad and serve room temperature or cold. This recipe yields 4 to 6 servings.
Recipe
Downloaded from their Web-Site - http://www. Foodtv. Com
Formatted for MasterCook by Joe Comiskey, aka Mr Mad - jpmd44a@prodigy. Com ~or- Mad-Squad@prodigy. Net
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