This is dedicated to the lovely ladies sitting next to me during the cooking class tonight. Ladies, there is also a posting for wine pairing specific to Thai food, if you are interested. ENJOY!
1-lb decent quality steak, sirloin or other
10 (or more) fresh hot Thai chili peppers, slice crosswise very thin (or substitute jalapenos or serrano chilies, minced)
2 large cloves garlic, minced
1″ inch ginger, grated or minced
2 tbsp rice vinegar
1 tbsp sugar
4 tbsp fish sauce
1/4 cup fresh lime juice
2 tblsp ground rice powder (optional) you can throw dry sweet rice in a food processor to make powder.
12 sprigs fresh mint
1 small cucumber, sliced thin
2 to 3 shallots, sliced crosswise very thin or 1 small red onion, sliced very thin
3 or 4 sprigs cilantro, stems removed
1 heart of Romaine lettuce
Mix garlic, ginger, chiles, vinegar, fish sauce, lime juice, and sugar in a small bowl. Taste and add more fish sauce, lime or sugar if desired. Use half of the dressing as a marinade for the beef . You can leave it overnight or as little as an hour.
Drain the marinade and sprinkle rice powder on meat before grilling. Grill or broil the steak until medium-rare. Trim off any fat. Cool and slice thin, into pieces approx. 2 inches across and 1/8 inch thick.
Add the meat, cucumbers and shallots and toss with remaining dressing.
Make a bed of the lettuce on a serving plate. Place the beef on top. Garnish with cilantro and mint. Serves 2 to 3 as an appetizer or as part of a meal.