Added by TodLong | Tue 29 Nov 2011 @ 09:02
this spicy dish is great with beer as an appetizer. You can also serve it with rice as main course, as most Thai families would. As you may know, there’s no (official) 3 (or 5, or SEVEN!) course meal in Thailand. (I’ll explain soon in an “eating culture” section.) Any question please ask.
1 lb• quality tenderloin steak (or your preference) marinated in a table spoon of light soy sauce.
10 (or more) fresh hot Thai chili peppers (prik kee noo), sliced crosswise
2 large cloves garlic, sliced crosswise very thin
1 tbsp sugar
5 tbsp Thai fish sauce
5 tbsp fresh squeezed lime juice (1 medium size lime)
1 head Bibb or Boston; or 1 heart of Romaine lettuce
12 sprigs fresh mint (optional), remove the leaves and discard the stems
1/2 cucumber(seeds removed), peeled and sliced thin
2 to 3 shallots, (or 1 small red onion) thinly sliced
3 or 4 sprigs cilantro, stems removed
Grill or broil the steak to your liking (ours is medium-rare). Trim off any fat. Cool and slice thin, into pieces approx. 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. Place the beef on top. Garnish with cilantro. Serves 2 to 3 as an appetizer or as part of a meal.