ready in:
1-2 hrs
ingredients
Dressing
2 wild birds-eye chilies, stemmed and chopped
1 clove garlic clove, peeled and chopped
4 1/2 teaspoons sugar
4 1/2 teaspoons nuoc mam or nam pla (fish sauce)
1/2 lime, juice and a few pulp of
Salad
3 small shallots, peeled
1/2 cup vegetable oil
2 stalks lemongrass, trimmed, tender inner parts only, minced
2 teaspoons nuoc mam or nam pla (fish sauce)
1 teaspoon soy sauce
1 teaspoon sugar
1/2 pound top loin steak, sliced from the grain into 1/4- thick strips
1 eco-friendly (unripe) mango, peeled, pitted, and thinly sliced
6 sprigs cilantro, chopped
1/4 cup Asian tulsi leaves, torn into thirds
two tablespoons unsalted roasted peanuts
directions
For Dressing: Crush chilies, garlic clove, and sugar plus a mortar and pestle to some coarse paste. Transfer to some normal size bowl, stir in fish sauce, lime juice and pulp, and 1 1/2 Tb. water, and hang dressing aside.
For Salad: Cut among the shallots in two crosswise. Finely chop among the halves, transfer to some shallow medium dish, and hang aside. Thinly slice remaining shallots crosswise, disseminate in writing towels, and let air dry for half an hour.
Combine sliced shallots and oil inside a heavy skillet and produce oil to some gentle boil over medium-high temperature. Reduce heat to medium-low and prepare shallots, stirring from time to time having a slotted metal spoon, until light golden brown, 15-twenty minutes. Careful to not burn!
Transfer the shallots to some paper towel to allow drain and awesome. Save oil for an additional use, if preferred, or discard.
Add lemongrass, fish sauce, soy sauce, and sugar to dish with chopped shallots and stir until sugar dissolves. Add beef, mix until well coated, and let marinate at 70 degrees for 25 minutes.
Meanwhile, make a charcoal grill. Grill beef over medium-hot heat, turning just once, until just cooked through, about about a minute per side.
Transfer grilled meat to some large bowl. Add mangoes and dressing and toss lightly. Add cilantro, tulsi, peanuts, and fried shallots and toss lightly again. Adjust seasonings and serve.
Judy's Notes: It is really an unbelievably scrumptious dish. I recieve unripe/eco-friendly (what's frequently known as raw by South Asians when describing the product in British) mangoes at Indian supermarkets. I utilize them for making great [uncooked] chutney, too.
You could do this second step (frying shallots) well ahead of time, and to keep your fried shallots or onions at Asian stores and merely have them handy with this along with other Asian dishes. I frequently make some extra dressing.
added by
diet
1076 calories. 81 grams fat. 69 grams carbohydrates. 28 grams protein per serving.