Thai Grilled Sirloin Salad
Preparation Time: 45 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, Large Skillet, Large stainless Mixing Bowl
Preheat skillet over medium-high heat. While the pan is heating, rub black pepper into beef sirloin. Place sirloin in skillet, when it loosens from the pan (about 4-5 minutes), turn and sear about 3 minutes on other side (beef should be rare). Remove sirloin to platter, and place in freezer 30-45 minutes. Note: slightly freezing will make sirloin easier to slice thinly. Drain excess fat from skillet and place on the side, do not clean.
While beef is cooling, in large mixing bowl combine cabbage, romaine lettuce, mint, shallots, green onions and hot peppers.
Slice sirloin thin across the grain. Reheat skillet over medium-high heat. When the skillet begins to sizzle deglaze with chicken stock. Add lime juice, fish sauce, sugar and rice powder, stir and bring to a simmer. Add sliced sirloin and remove skillet from heat. Let cool for 3-5 minutes and pour over prepared salad and toss well. Serve with soy sauce if desired.
NUTRIONAL BREAKDOWN PER SERVING: Calories 113; Fat Grams 3; Carbohydrate Grams 8; Protein Grams 13; Cholesterol mg 44; Sodium mg 469 (230 if homemade chicken stock).
THE POINT SYSTEM: Calorie Points 1 ½; Protein Points 2; Fat Grams 3; Sodium Points 20 (10 if homemade chicken stock); Fiber Points 1; Carbohydrate Points ½; Cholesterol Points 4.
Roasted Rice Powder
Heat 8-inch gourmet skillet or small skillet over medium-high heat. Add ¼ cup raw rice, and stir constantly as rice heats. After a few minutes it will have a lightly roasted aroma and will begin to turn pale brown. Continue stirring until all rice kernels are slightly browned. Remove from heat and place in blender and grind to a fine powder. Placed in a glass jar and sealed, it will remain fresh for several months.
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