Bangkok Beef Salad

This is a spicy Thai salad made with ground beef. The salad itself isn't something piled up on lettuce, but rather scooped up with lettuce leaves. Or, if you prefer, you could take spoonfuls of the meat with garnishes and wrap them in a softer lettuce, such as Boston, or red leaf. As always, adjust the spiciness to your own taste.

• Ready In: 28 mins
• Serves: 4-5

Ingredients

• 3  tablespoons long grain rice
• 1  lb lean ground beef
• 5  shallots, thinly sliced
• 3  cloves garlic, minced
• 2  tablespoons lemon juice
• 1 1⁄2 tablespoons fish sauce
• 1 1⁄2 tablespoons soy sauce
• 2  tablespoons  minced fresh mint leaves
• 1  tablespoon sugar
• 1⁄2 teaspoon cayenne pepper (to taste)
•  romaine lettuce leaf
• 1  cup bean sprouts, rinsed,well-drained,and tips removed
• 1⁄2 green bell pepper, cut into thin strips
• 3  fresh  Thai red chili peppers, cut into strips (optional)

Directions

1. Heat a heavy skillet over high heat; add raw rice; cook, stirring, and shaking pan, for 3 minutes, or until golden.
2. Cool rice slightly; blend to a coarse powder in a blender or spice mill.
3. Stir-fry meat, shallots, and garlic till meat is browned; drain off all excess fat.
4. Stir in rice powder, lemon juice, fish sauce, soy sauce, mint, sugar, and cayenne pepper.
5. Mound meat in the center of serving tray; arrange romaine leaves and bean sprouts on either side of meat.
6. Garnish with bell peppers, mint sprigs, and chili slivers.
7. Serve with additional soy sauce or fish sauce, if desired.
8. To eat, use romaine leaves to scoop up the meat, top with sprouts, peppers, mint, and any extra sauce.