RH Staff

Yield: 3-4 servings.

1 lb. lean boneless beef loin, cut into1/4" strips
1 head lettuce, rinsed, dried and torn into bite-sized pieces
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup green onions, chopped
2-3 shallots, julienne
1 stalk lemon grass, cut crosswise into fine julienne
2 kaffir lime leaves, cut into fine julienne
2 oz. lime juice
11/2 oz. fish sauce
2 Tbsp. sugar
1 Thai bird chili, finely chopped
1 tsp. parched rice (finely ground toasted sticky rice)
for garnish, cilantro leaves

Grill the beef over high heat until it is cooked medium. Remove from heat. Let beef rest, and then slice it into thin strips.

In a large bowl, combine lime juice, fish sauce, chili, parched rice and sugar. Stir until sugar is dissolved. Adjust the flavor, if desired. Add grilled beef and the rest of the ingredients. Toss together until well mixed. Garnish with cilantro leaves.

Recipe Provided By: Arun Jirakorn, manager of Basil Thai restaurant and bar, San Francisco.