BEEF SALAD WITH EGGPLANT (Yam Nua Maku..

Submitted by Jc051877

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Prep: 30 mins
Cook: 30 mins
Ready in: 1 hr.

Serves:

Ingredients

1/2 cup water or beef stock
1 cup thinly sliced tender beef
4 small round green Thai eggplants, cut into wedges
2 stalks lemongrass, solid portion only, thinly sliced
3 tbsp lime juice
2 tbsp fish sauce
2 tbsp nam prik pao (Thai chile paste)
1 tsp sugar
1 tsp Thai chili powder
2 shallots, thinly sliced
2 tiny Thai chiles, chopped
20 mint leaves

Cooking Instructions

Bring water to boil in wok. Add beef and simmer until cooked. Remove with slotted spoon and place in salad bowl. Add eggplant to water and cook until slightly softened. Remove with slotted spoon and set aside.

Add liquid in wok to beef. Combine lemongrass, lime juice, fish sauce, nam prik pao, sugar and chili powder, add to beef and mix. Add eggplant, shallots and chiles. Just before serving, stir in mint leaves.

Note: Commercial brands of nam prik pao can be extremely hot. For milder flavor, reduce quantity to 1 tablespoon or less. Eliminate chiles, if desired.