Spicy Grilled Beef Salad

(neua nam toke -- Laos, Northeast Thailand)

from Hot Sour Salty Sweet
Jeffrey Alford and Naomi Duguid
This time the perapitetic duo (authors of Flatbreads and Flavors and Seduction of Rice) brings us the foods of the Mekong Delta, from China, Cambodia, Laos, Vietnam, Burma and Thailand. As in their previous books, the recipes are set within the sensory context in which the authors have found them. Colour photos. $60.00.

Salad

One 1-pound boneless beef sirloin steak, approximately 3/4 inch thick
1 teaspoon freshly ground black pepper
1/2 cup beef or chicken broth
3 tablespoons fresh lime juice
2 tablespoons Thai fish sauce
1 teaspoon sugar
1 teaspoon Roasted Rice Powder (recipe in book -- optional)
1/3 cup thinly sliced shallots, separated into rings
4 scallions, trimmed, sliced lengthwise in half, and cut into 1/2-inch lengths
2 bird or serranto chiles, minced
1/2 cup mint leaves

Accompaniments: Choose two or three

1 small cabbage, cored, cut into wedges and separated into leaves
8 to 10 leaves tender leaf or Bibb lettuce
4 to 6 yard-long beans, trimmed, cut into 2-inch lengths, and (optional) blanched in boiling hot water for 1 minute
1 European cucumber, cut into 1/4 inch slices
2 or 3 scallions, trimmed and sliced lengthwise in half

Prepare a grill or preheat the broiler. Rub the meat with the black pepper. 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. Grill or broil until rare, 2 to 3 minutes per side. Very thinly slice the beef across the grain.

In a medium saucepan, mix the broth, lime juice, fish sauce, and sugar together and bring to a boil over high heat. Toss in the rice powder and meat and quickly stir to coat the meat. Immediately remove from the heat and transfer to a large bowl (you must be quick so as not to overcook the beef). Add the shallots, scallions, chiles, and mint and toss gently. Let stand while you arrange your choice of accompaniments on a platter.

Mound the salad on a plate and pour the extra dressing over. Serve with the platter of accompaniments and plenty of jasmine or sticky rice.

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