1 1/2 tbsp. scallion, cut into 1-inch pieces, lengthwise
1 1/2 tbsp. cilantro leaves
1 1/2 tbsp. mint leaves
1 tbsp. red bell or finger hot chilies, julienned
1 tbsp. saw leaf herb, chopped
2 1/2 tbsp. tamarind juice
1 tbsp. fish sauce
1/2 tbsp. lime juice
1/4 granulated sugar
Directions
Rub steak with oil, salt, and pepper.
Grill over medium heat in a hot pan or on a grill.
Slice beef into thin piece. Set aside.
Toast raw rice in a pan over low heat. Ground into powder. Set aside.
Add thinly sliced grilled beef and all fresh herbs (lemongrass, ground red chilies, roasted rice powder, shallots, saw-leaf herbs, scallion, mint leaves, julienned red chilies, and cilantro) in a large salad bowl. Gently toss until well mixed.
Add tamarind juice, fish sauce, lime juice, and granulated sugar.
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