->Thai Beef Salad 07 <-

1 head romaine lettuce, rinsed and torn for salad

1 cucumber, peeled

1 red onion, thinly sliced

11 firm radishes, trimmed

2 tomatoes, cored and sliced

1 bunch scallions, trimmed

16 fresh mint leaves

16 fresh basil leaves

1/2 cup cilantro leaves

1 cup fish sauce

1/2 teaspoon powdered hot red chilies

8 thin slices top sirloin

salt fresh ground pepper 1/4 cup salad oil

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.