Recipe: Thai Beef Salad with a Chinese Twist (serves 1)

THAI BEEF SALAD WITH A CHINESE TWIST

1 Tbsp. peanut oil
8 oz. sirloin steak
1 tsp. Chinese five-spice powder
1 Tbsp. Shao-Hsing rice wine, or dry sherry
Salt and freshly ground pepper
1 scallion, finely sliced
1 1/2 oz. thinly sliced cucumber strips (sliced with a vegetable peeler)
1 lemon grass stalk, finely sliced
1 red onion, finely sliced
2 red chilies, seeded and chopped
1 Tbsp. fish sauce (nam pla)
1 tsp. brown sugar
2 Tbsp. lime juice
Handful of fresh mint leaves, stripped from stems and roughly chopped
Handful of cilantro
5 oz. watercress

Heat the oil in a large skillet over medium-high heat. Add the steak and cook to taste, about 6 minutes per side depending on desired doneness.

With the steak in the pan, season with five-spice powder, then drizzle with rice wine. Season to taste with salt and pepper, then set aside to cool slightly.

Slice the steak into thin strips. In a large bowl, combine the steak strips, any juices from the pan and all remaining ingredients except the cilantro and watercress. Mix well, then season with salt and pepper.

TO SERVE:
Layer cilantro and watercress on a plate and top with beef salad mixture. Spoon some of the juices from the bowl over the salad.

Makes 1 serving (recipe is easily multiplied)
Source: China Modern by Ching-He Huang