Recipe by TJW
From the famous German chef, Tim Melzer. Beef sauteed with chiles, and served over a bed of romaine lettuce, topped with fresh basil, mint and coriander with a fresh lime vinaigrette drizzled all over it. YUM. You can throw this together in less than fifteen minutes! NOTE: This is spicy, if you don't like spicy, omit the chiles. Also, if you are averse to cilantro, just use basil, and mint.
Top Review by Vicki in CT
Great salad. Didn't have the orchids and omitted the mint (not a fan). Super simple meal. Didn't like the long cuts of romaine as I found them difficult to eat. Will tear into more square shape next time. Also added some siricha sauce to the dressing and more peppers than called for.
- 16 ounces filet steak or 16 ounces sirloin
- 2 Thai chiles, cut into rings
- 3 tablespoons cornstarch
- 3 garlic cloves, finely sliced
- 1 romaine lettuce hearts
- 1 bunch fresh Thai basil, leaves only
- 1 bunch fresh cilantro, leaves only
- 5 mint leaves
- 1 red onion, sliced into thin rings
- 1 edible orchid
- 3 tablespoons fresh lime juice
- 1 tablespoon fish sauce (nam pla)
- 5 tablespoons peanut oil
- 1 tablespoon sugar
- salt and pepper
Directions See How It's Made
- Mix lime juice, fish sauce, peanut oil, sugar, salt and pepper. Set aside.
- Add the constarch to the beef strips and toss.
- Add 3 TB oil to a heavy bottomed pan and heat to medium-high.
- When the oil is hot, but not smoking add the beef strips and stir constantly, about 5 minutes. Add a pinch of salt and sugar. The starch will stick to the pan, but that is ok.
- Add the chiles and cook two minutes more.
- Add the garlic and cook another minute, remove and set aside to cool to lukewarm.
- Slice the romaine lettuce in half lengthwise, and then each half into thin strips, and spread them out on a serving platter.
- Top with the beef, and add the fresh herbs on top.
- Drizzle dressing on it, break the orchid into three parts and add on top.
- Serve immediately.