Thai Beef Salad Cups
These one-bite hors d'oeuvres deliciously deliver the traditional Thai sensations of hot, sour, salty and sweet.
Servings: 24
Ingredients:
| Nutritional Info | |
| Per piece: about | - |
| cal | 44 |
| pro | 3 g |
| total fat | 2 g |
| sat. fat | 1 g |
| carb | 2 g |
| fibre | trace |
| chol | 9 mg |
| sodium | 134 mg |
| % RDI: | - |
| iron | 4% |
| vit A | 2% |
| vit C | 5% |
| folate | 2% |
-
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
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