Tim's Tantalizing Thai Salad
- 16 ounces filet steak or 16 ounces sirloin
- 2 Thai chiles, cut into rings
- 3 tablespoons cornstarch
- 3 garlic cloves, finely sliced
- 1 romaine lettuce hearts
- 1 bunch fresh Thai basil, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 mint leaves
- 1 red onion, sliced into thin rings
- 1 edible orchid
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce (nam pla)
- 5 tablespoons peanut oil
- 1 tablespoon sugar
- salt and pepper
- Mix lime juice, fish sauce, peanut oil, sugar, salt and pepper.
- Set aside.
- Add the constarch to the beef strips and toss.
- Add 3 TB oil to a heavy bottomed pan and heat to medium-high.
- When the oil is hot, but not smoking add the beef strips and stir constantly, about 5 minutes.
- Add a pinch of salt and sugar.
- The starch will stick to the pan, but that is ok.
- Add the chiles and cook two minutes more.
- Add the garlic and cook another minute, remove and set aside to cool to lukewarm.
- Slice the romaine lettuce in half lengthwise, and then each half into thin strips, and spread them out on a serving platter.
- Top with the beef, and add the fresh herbs on top.
- Drizzle dressing on it, break the orchid into three parts and add on top.
- Serve immediately.
filet, chiles, cornstarch, garlic, romaine lettuce hearts, basil, fresh cilantro, mint, red onion, orchid, lime juice, fish sauce, peanut oil, sugar, salt
Taken from www.food.com/recipe/tims-tantalizing-thai-salad-227332 (may not work)