Thai Beef Salad?

I'm looking for some really good Thai Beef Salad recipes. Does anybody have one? Or do you know of a good web-site to find Thai dishes?Thai Beef Salad?
Thai Beef Salad



This recipe was found in Cooking Light magazine. Cook's note: I added 2 tablespoons rice vinegar and more chopped cilantro and mint as well as offering crused red chili flakes at the table to spice it up a bit more.



1/2 cup fresh lime juice

1/4 cup chopped fresh cilantro

2 tablespoons brown sugar

2 tablespoons Thai fish sauce

2 tablespoons chili paste with garlic

2 garlic cloves, minced

1 (1 1/2 lb) flank steak, trimmed

cooking spray

1 1/2 cups vertically sliced red onions

4 plum tomatoes, each cut into 6 wedges

6 cups torn romaine lettuce

1 1/4 cups thinly sliced English cucumber

2 tablespoons chopped fresh mint



Heat grill or broiler.

Combine lime juice, fresh cilantro, brown sugar, Thai fish sauce, chili paste and garlic; stir until sugar dissolves.

RESERVE half of this mixture for use later.

Combine other half of lime mixture and steak in a large zip-loc bag.

Seal and marinate in refrigerator for about 10 minutes, turning once.

Remove steak from bag; DISCARD MARINADE.

Place steak on grill rack or broiler pan coated with cooking spray; cook 6 minutes on each side or until desired degree of doneness.

Let stand 5 minutes.

Cut steak diagonally across the grain into thin slices.

Combine tomatoes, onions, lettuce, cucumber and mint in large bowl; toss gently to combine.

Divide salad evenly among 6 plates.

Top each serving with about 3 ounces of steak, drizzle each serving with RESERVED lime mixture.Thai Beef Salad?
try this website



they usually have some good recipes.Thai Beef Salad?
http://www.foodnetwork.com/food/recipes/鈥?/a>



or

http://www.foodnetwork.com/food/recipes/鈥?/a>
I found this one at www.taunton.com. It sounds just like the way my mom used to make it.



For the dressing:

1 large clove garlic, minced

1-1/2 Tbs. minced cilantro stems

2 tsp. toasted coriander seeds

1-1/2 Tbs. sugar

1 tsp. salt

2 Tbs. clear fish sauce (or 1 Tbs. dark fish sauce and sea salt to taste)

Juice of 1 large lime

7 or more Thai chiles (or 4 or more serrano chiles)



For the salad:

1 lb. flank steak, trimmed

3/4 cup pineapple juice

Vegetable oil

3 large stalks lemongrass (green parts and tough outer stalks removed), minced to yield 1/2 cup

1 Tbs. thinly sliced kaffir lime leaves (or grated zest of 1 lime)

1/2 sweet onion, such as Vidalia, very thinly sliced

1/2 small cucumber, peeled, seeded, and thinly sliced on the diagonal

2 cups bite-size pieces romaine lettuce, washed and dried

1 cup bite-size pieces arugula, washed and dried

12 small cherry tomatoes, halved

1/4 cup mint leaves

1/4 cup cilantro leaves

6 cups warm cooked jasmine or basmati rice



To make the dressing -- With a mortar and pestle, pound the garlic to a paste. Add the cilantro stems and coriander seeds and incorporate them into the paste. Add the sugar and salt; continue pounding. Mix in the fish sauce and lime juice. Add the chiles and pound them lightly until they鈥檙e crushed but still remain whole. Taste the sauce -- it should be intense, with salty, sour, and peppery tastes predominating and a sweet undertone.



To grill the steak -- Soak the flank steak in the pineapple juice for at least 1 hour (but no more than 3 hours) and light a hot grill fire. Remove the meat from the juice, reserving the juice for basting, and smear the meat with vegetable oil. Grill the steak, over the hottest part of the flame, searing the meat for 5 min. on each side and basting occasionally. Remove and set aside to rest until cool enough to handle.



To assemble the salad -- Slice the steak across the grain, cutting very thin, bite-size slices. Transfer to a bowl and add the minced lemongrass, lime leaves or zest, and the dressing, garnishing with the crushed chiles from the dressing. Mix well and set aside for 5 or 10 min. to let the flavors marry. In another bowl, gently toss together the onion, cucumber, romaine, and arugula. Just before serving, add the cherry tomato halves, mint, and cilantro to the vegetables and greens. Toss gently. Add the meat mixture, toss gently, and serve the salad with the warm rice.