Thai Beef Salad 4.00 120 g slices beef fillet ----MARINADE---- 100.00 ml white vinegar 45.00 gm sugar 2.00 cloves garlic, chopped finely 3.00 teaspoon nam pla (thai fish sauce) 120.00 gm chinese chilie paste (tau pan) ----DRESSING---- 1.00 cup fresh lime juice 0.50 cup nam pla 2.00 teaspoon light soy sauce 60.00 gm fresh coriander, chopped finely 60.00 gm shallots, chopped finely 1.00 clove garlic, chopped finely 1.00 green chili, deseeded and chopped fine ----TO SERVE---- 2.00 small heads lettuce 1.00 large cucumber 250.00 gm white cabbage, shredded coarsely 1.00 small ripe pawpaw, peeled & sliced into 5 cm long sticks 1 fresh coriander leaves To cook the beef: grill the beef until med rare and set aside. To make the marinade and marinate the cooked beef: mix the vinegar, sugar, garlic, Nam Pla, and chilie paste together. Slice the meat thinly pour over the marinade and marinate for 15 mins. To make the dressing: combine all the dressing ingredients and set aside. To serve: arrange the lettuce leaves on each plate. Trim the ends from the cucumber and cut in half crosswise. Slice lengwise into thin strips. Place a small amount of cabbage on the cucumber strips, and roll up. Repeat with the pawpaw, rolling the pawpaw sticks in cucumber strips. Place the clicd marinated beef on top of the lettuce. Surround each serve with 3 cabbage and pawpaw rolls. Spoon the dressing over the beef, lettuce and the rolls. Top the beef with a generous serving of the coridander leaves. Yield: 4 servings