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Hot Beef Salad

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      Title: HOT BEEF SALAD
 Categories: Beef/veal, Vietnam, Update
      Yield: 4 Servings
 
      1 ea (1-lb) flank steak,
           -partially frozen
      2 tb Soy sauce
      1 tb Vegetable oil
    1/2 ts Sugar
      3 ea Garlic cloves, minced
      1 md Size onion
      2 sm Dried chilies
      2 tb Soy sauce
      2 tb Beef stock
      5 tb Vegetable oil
    1/2 ts Sugar
     12 ea Red-leaf-lettuce leaves
      2 md Size tomatoes, each cut
           -into 6 slices
     16 ea Cilantro sprigs
 
  Cut meat lengthwise into 2 or 3 strips; cut strips diagonally into
  1/8-inch-thick slices.  Place in a medium-size bowl. Add 2 T soy
  sauce, 1 T oil, 1/2 t sugar, and garlic. Mix well. Cover and marinate
  in refrigerator at least 2 hours.  Mix again and bring to room
  temperature before cooking. Cut onion in half lengthwise. Cut each
  half into quarters, making 8 wedges. Separate onion layers; set
  aside. Soak chilies in warm water about 30 minutes or until softened.
  discard seeds and stems, and mince chilies. Combine chilies,
  remaining 2 T soy sauce, and beef stock in a small bowl. Heat wok
  over high heat. Add 4 T oil and heat. Add onion; stir-fry 1 minute.
  Remove onion with a slotted spoon, draining oil back into pan; place
  onion in a small bowl. Add steak to wok; stir-fry 3 minutes. Remove
  steak and any liquid in wok; add to onion. Heat remaining 1 T oil in
  wok. Add remaining 1/2 t sugar. As soon as sugar melts, stir in chili
  mixture. Return steak and onion to wok; stir-fry 1 minute. Remove
  from heat. Arrange 3 lettuce leaves on each of 4 lightly heated large
  individual plates or platters. Place 1/4 of beef in center of each
  serving. Arrange 3 tomato slices around beef.  Arrange 4 cilantro
  sprigs on each serving. Makes 4 servings. Hot Beef Salad - viet nam
 
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