Thai Style Beef Salad for Phyllo Cups

Entree Ingredients: Sauce Ingredients:
  • 1 lb Sirloin steak (cooked and diced)
  • 12 Sprigs fresh mint, leaves only
  • 1/2 Hot house cucumber or 1 small cucumber (seeds removed), peeled and sliced thin
  • 10 Sprigs cilantro tops
For the brave: 10 fresh hot Thai chili peppers, sliced crosswise very thin (or substitute minced jalapenos or serrano peppers). 		 
  • 1/2 Tbsp Cooking oil
  • 3 Shallots or 1 small red onion sliced very thin
  • 2 Cloves minced garlic
  • 1 Tbsp Sugar
  • 1 tsp Cornstarch
  • 5 Tbsp Fish sauce
  • 1 Tbsp Water
Juice from 1 medium sized lime.
Directions:
  1. Grill or saute the steak until medium-rare. Trim off any fat before slicing into pieces approximately ¼ inch across and 1/8 inch thick.
  2. Prepare all salad ingredients in a large mixing bowl.
  3. Combine sugar, cornstarch, fish sauce and water in a bowl and mix well.
  4. Add oil to a hot sauté pan or wok then add garlic and shallots until shallots begin to appear translucent.
  5. Add sauce mix from above and allow to thicken.
  6. Once thickened, turn heat off and add lime juice. Pour sauce on to salad ingredients and mix together gently.
  7. Use serving spoons to spoon Thai style beef salad into phyllo cups.