| Recipe Title: |
Thai Beef Salad |
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| *Suggestion: Amador Foothill Fume Blanc |
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| Ingredients: | 8 cups thinly sliced red and/or white cabbage 1 cup bean sprouts 1 cup shredded carrot 5 tablespoons fresh lime juice 3 tablespoons fish sauce 20 ounces steak of choice (london broil works well) |
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| Instructions: | Combine sliced cabbage, 2 tablespoons lime juice, and 1
tablespoon fish sauce in large bowl; toss to blend. Season with salt and
pepper; set cabbage mixture aside for up to 30 minutes.
Prepare barbecue (medium-high heat). Sprinkle steaks with salt and pepper. Grill until cooked to desired doneness, 3 minutes per side for medium-rare. Transfer steaks to work surface; cut crosswise into thin slices. Place sliced steaks in large bowl. Add shallots, onion tops, cilantro, mint, lemongrass, and chili, then remaining 3 tablespoons lime juice and 2 tablespoons fish sauce. Toss to blend. Season salad with salt and pepper. Divide cabbage mixture among 4 plates. Top each with beef salad. |
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