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Recipe for :

Thai Beef Salad

This recipes comes from the Temple of Thai web site. This is how the site is described:

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Don't serve this dish just as an appetizer because it's delicious any time. Using fairly common ingredients, this recipe is quick and easy with little clean up.


1 lb decent quality steak, sirlion or other
10 (or more) Prik Kee Noo (fresh hot Thai chile peppers), sliced crosswise very thinly (or substitute jalepenos or serrano chiles, minced)
2 large cloves garlic, sliced crosswise very thinly
1 tbsp sugar
5 tbsp fish sauce
5 tbsp fresh squeezed lime juice(1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine
12 sprigs fresh mint(optional), remove the leaves and discard the stems
1/2 cucumber or 1 small cucumber (seeds removed), peeled and sliced thinly
2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thinly
3 or 4 sprigs cilantro, stems removed


  • Grill / broil the steak until medium-rare.
  • Trim off any fat. Cool and slice thinly, into pieces approximately 2 inches across and 1/8 inch thick.
  • Mix garlic, chiles, fish sauce, lime juice and sugar in a small bowl.
  • Add the sliced meat and toss with the cucumbers and shallots.
  • Taste and add more fish sauce if desired.
  • Make a bed of the lettuce on a serving plate an place the beef on top.
  • Garnish with cilantro (coriander).

Serves 2 - 3