Thai Beef Salad Cups

By The Canadian Living Test Kitchen

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This recipe makes 24 servings

Nutritional Info
Per piece: about	-
cal	4444 cal
pro	3 g3g pro
total fat	2 g2g total fat
sat. fat	1 g1g sat. fat
carb	2 g2g carb
fibre	00 fibre
chol	9 mg9mg chol
sodium	134 mg134mg sodium
% RDI:	-
iron	44 iron
vit A	22 vit A
vit C	55 vit C
folate	22 folate

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These one-bite hors d'oeuvres deliciously deliver the traditional Thai sensations of hot, sour, salty and sweet.

Ingredients

12 oz (375 g) top sirloin grilling steak

1 tbsp (15 mL) vegetable_oil

3 tbsp (50 mL) chopped fresh coriander

3 tbsp (50 mL) shredded fresh mint

3 tbsp (50 mL) finely diced sweet red pepper

1 hot red finger pepper, thinly sliced

1/2 tsp (2 mL) sesame seeds

Marinade:

2 tbsp (25 mL) each fish_sauce and lime juice

2 tbsp (25 mL) hoisin_sauce

1 tbsp (15 mL) minced gingerroot

1 tbsp (15 mL) dry sherry

1 clove garlic, minced

1/2 tsp (2 mL) Asian chili paste or hot_pepper sauce

1/2 tsp (2 mL) sesame_oil

Phyllo Cups:

3 sheets phyllo pastry

2 tbsp (25 mL) butter, melted

Preparation

Marinade: In large bowl, whisk together fish sauce, lime juice, hoisin sauce, ginger, sherry, garlic, chili paste and sesame oil. Transfer 3 tbsp (50 mL) to small bowl and set aside. Add beef to remaining marinade, turning to coat; cover and refrigerate for 4 hours. (Make-ahead: Refrigerate for up to 12 hours.)

Phyllo Cups: Meanwhile, lightly grease 24 mini muffin or tart tins; set aside.

Place 1 sheet of phyllo on work surface, keeping remainder covered with damp towel; brush with butter. Repeat twice, layering phyllo. Cut lengthwise into 4 strips; cut crosswise into 6 strips to make 24 squares. Press each into prepared cup. Bake in centre of 400°F (200°C) oven until golden, about 5 minutes. Let cool in pan on rack. (Make-ahead: Freeze in single layer in airtight container for up to 1 month; recrisp in 350°F/180°C oven for 3 minutes.)

Place steak on greased grill over medium-high heat. Close lid and grill, turning once, until browned but still pink inside, about 10 minutes. Transfer to cutting board and tent with foil; let stand for 5 minutes. Thinly slice across the grain; place in bowl and toss with reserved marinade. Add coriander, mint and sweet pepper; toss.

Spoon into phyllo cups; garnish with hot red pepper and sesame seeds.

Source : Canadian Living Magazine: January 2006; Get Grilling: Summer 2007