Thai Beef And Radish Salad
|Chili paste||1 Tablespoon (With Garlic)|
|Minced peeled ginger||2 Teaspoon|
|Garlic||1 Clove (5 gm), minced|
|Boneless sirloin steak||1 Pound, cut diagonally across grain into thin slices|
|Lime juice||1 1⁄2 Tablespoon|
|Fish sauce||1 Tablespoon|
|Radishes||1 Cup (16 tbs), sliced|
|Cilantro||1⁄4 Cup (4 tbs), chopped|
|Mint||1 Tablespoon, chopped|
|Serrano chile||1 , seeded and finely chopped|
|Bibb lettuce leaves||8|
1. Combine chile paste, ginger, and garlic in a large zip-top plastic bag, add steak, tossing well to coat. Marinate in refrigerator 30 minutes, turning once.
2. Combine lime juice, fish sauce, and sugar, stirring with a whisk, set aside.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Remove steak from bag, discard marinade. Add steak to pan, cook 1 minutes or until desired degree of doneness, turning once. Remove steak from pan. Cut steak into 1-inch pieces, place in a medium bowl. Add radishes, cilantro, mint, and serrano chile. Pour lime juice mixture over beef mixture, tossing to coat. Spoon about 1/3 cup salad mixture into each lettuce leaf.