Chismillionaire's Thursday recipe of the Week-

Spicy Thai Beef Salad

• 1 lb beef sirloin or leftover roast or steak
• 1 tbsp uncooked long-grain or jasmine rice
• ½ cup cucumber, sliced
• ½ cup sliced Chinese celery *
• 6 cherry tomatoes
• 5 – 7 shallots, thinly sliced
• ½ cup mint or cilantro for garnish
• Small head of lettuce, washed and torn (optional)

Dressing:

• 2 tbsp lime juice
• 1 tbsp fish sauce
• 3 tsp sugar
• ½ tsp crushed dried chilies or ground red pepper

*Chinese celery is smaller and more pungent than the western variety, often used in flavouring soups and as a herb. Take care not to confuse with cilantro. Should be available at Asian grocers.

1. If using uncooked beef, sear or grill to taste and then slice thinly and set aside. If using leftover meat, just slice thinly.
2. Dry roast the rice grains in a wok or pan over medium heat until lightly browned. Remove and grind the roasted rice lightly in a mortar and pestle or blender.
3. Mix the Dressing ingredients in a large bowl. Add the sliced meat, cucumber, celery, tomato and shallots and toss to coat. Then add the lettuce and toss again.
4. Transfer to serving dish and serve garnished with roasted rice and the mint/cilantro.

Serves 4.