---------------------------------THE SAUCE---------------------------------
1 c Fish sauce (see note) 1/2 ts Powdered hot red chilies

----------------------------------THE MEAT----------------------------------
8 Thin slices top sirloin *** 1 ds Fresh ground pepper to taste
1 ds Salt to taste 1/4 c Salad oil

*About 1 1/2 lbs. romaine rinsed and cut up or broken with fingers as for
salad.

**Loosely packed (also known as Chinese parsley and cilantro).

***top round, sirloin or club steak may be used.

Prepare a charcoal or other grill for cooking the meat. This should be done
before starting to prepare the ingrediences. Thinly slice the cucumbers and
radishes. Cut scallions into 1-inch lengths. Prepare all the greens as
indicated and combine in a salad bowl. Brush meat with oil.

Sprinkle with salt and pepper. Grill meat on both sides, about 2 minutes to
a side or longer, depending on the desired degree of doneness.

Quickly, while the meat is still hot, cut the slices into 1/2 inch strips
and add them to the greens. If there are any accumulated meat juices, add
them to the sauce. Pour the sauce over all and toss. Serve immediately with
hot rice or long loaves of bread. NOTE: Either Nuoc nam (Vietnamese fish
sauce) or Nam pla) Thai fish sauce may be used in this recipe. Fish sauce
and powdered red chiles are widely available in Chinese markets.

FROM: "A Feast Made for Laughtler" by Craig Claiborne. Shared by ELAYNE
CALDWELL, Prodigy ID# KVNH17B.

Stichworte: Thai, Beef, Salads