Grill the beef over a very hot charcoal fire or under or a broiler or sear it in a heavy, very hot pan. Cook about 4 minutes each side until a nice crust develops on the outside and the inside is rare to medium rare. Transfer to a cutting board and let rest 5 minutes or so. Slice thinly against the grain. Put the beef and any juices in a bowl that can accomodate all of the other ingredients, as well.
Slice the cucumber in half lengthwise. With a spoon, remove the seeds and soft pulp. Slice each half crosswise into 1/4" slices. Add to bowl.
Add the red pepper, red onion, green onion, tomato, garlic, lime leaves, basil (or mint), galangal, chile, and cilantro to the bowl.
Add the fish sauce, soy sauce, lime juice, kecap manis and sugar to small mixing bowl. Stir to dissolve the sugar. Add white pepper. Pour dressing over the salad and toss to combine.
Serve at room temperature with the ground rice sprinkled over.
To toast rice, take raw (uncooked) short grain rice and toast it in a hot skillet (no oil) until it starts to brown stirring/tossing frequently. Grind with mortar and pessel or with spice grinder.
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|Serving Size: 1 Serving (344g)|
|Recipe Makes: 8-10 Serving|
|Calories from Fat: 3 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 838mg||29 %|
|Potassium 427.3mg||11 %|
|Total Carbohydrate 15.3g||4 %|
|Dietary Fiber 3g||12 %|
|Sugars, other 12.3g|
|Protein 2.9g||4 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 70
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