Grate Cucumbers	Grilled Thai Beef

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Grilled Thai Beef with Spicy Cucumbers and Sticky Rice

Source: St. Louis Post-Dispatch, September 18, 1999

Yield: 4 to 6 servings

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Ingredients

• 1 cup regular or reduced-sodium soy sauce

• 1/4 cup granulated sugar

• 1/4 cup dark sesame oil

• 1 Tbsp dried red pepper flakes

• 2 cloves garlic, peeled and crushed

• 4 to 6 (8-oz) beef tenderloin fillets or other beef of choice

• Spicy cucumber salad (see recipe)

• Sticky rice (see recipe)

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Preparation

To prepare beef: Combine soy sauce, sugar, sesame oil, red pepper flakes and garlic. Place beef in shallow glass bowl. Pour over only enough marinade to coat the meat; refrigerate 3 to 4 hours. Refrigerate remaining marinade to use as sauce with beef.

Preheat grill or broiler. Remove beef from marinade; drain. Cook to desired doneness. Discard any marinade that has touched raw meat. Serve beef with remaining sauce, cucumber salad and rice.

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SPICY CUCUMBER SALAD

• 6 cucumbers, peeled, seeded and grated

• 2 Tbsp granulated sugar

• 2 Tbsp rice wine vinegar

• 1 Tbsp chili paste

Drain cucumbers in colander; squeeze dry.

Combine sugar, vinegar and chili paste. Toss with cucumbers. Refrigerate at least 2 hours. (Salad will keep, refrigerated, about 1 week. Drain before using.)

Yield: 4 to 6 servings

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STICKY RICE

• 1 to 1 1/2 cups uncooked sweet sticky rice

Soak rice in cold water at least 1 hour or as long as overnight.

When you are ready to cook the rice, bring water to a boil in the bottom of a pot with a lid. Line the bottom of a bamboo steamer with parchment paper. Drain rice; add to bamboo steamer. Place over boiling water. Cover; cook 15 to 20 minutes or until done.

Yield: 4 to 6 servings