This recipe is much like the fiery grilled beef salad, but a whole lot better! The first time I made it I used Thai Kitchen fish sauce and let the sauce marry for a couple of hours at room temperature. The second time I used a different, saltier fish sauce (I will post the brand tomorrow) and didn't let the liquid ingredients marry. The first dish was savory--really beyond delicious. The second was pretty good, but saltier and a bit sharper.
2# flank steak marinated in a good soy marinade for about 4 hours at room temp
Sauce is 1/2 c. fish sauce, 1/2 c. fresh lime juice, 2 tbs kecap manis (recipe below), 6 tbs minced garlic, 6 tbs minced ginger, 6 tbs chopped cilantro, and 2 tbs sesame oil. Give it a taste and adjust seasoning.
Grill beef until med-rare, let cool a little bit. Mix in 1/2 c. chopped shallots and 1/2 c. chopped green onions to the sauce.
Slice beef into bite-sized pieces, toss it in a bowl, and add 4 med tomatos (cut into wedges), 1/2 c. thinly sliced purple onion, and 1/2 c. sliced cucumber, and 1/2 c. sliced jalapeno pepper. Mix all this well. Pour in the sauce and toss to coat. Serve over torn iceberg lettuce.
Kecap manis (Thai ketchup)
1 c. brown sugar
1 c. gluten-free soy sauce
1/2 c. H2O
2 slices galangal (blue ginger) or regular ginger (about the size of a thick quarter)
2 pieces of star anise
Put sugar in sauce pan and heat on med., stirring until it clumps together and then melts. Stir until it's completely melted. Be careful, it will cause a bad burn if you get any on your hand. Remove from heat and let it cool slightly, and then stir in the rest of the ingredients. The sugar will harden up. Be careful as there might be some splattering--suggest stirring in the water last. Return to heat and bring to boil and stir to dissolve sugar and reduce the whole shebang to a syrupy consitency. I cooked it down to the consistency of demi-glace and that will work, too. Strain, cool, and refrigerate.
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