Serves: 4
Total Calories: 260

12 ounces filets of beef 1/2 inch thick
2 tablespoons olive oil
2 teaspoons Tommy Tang's Thai seasoning
6 tablespoons virgin olive oil
3 tablespoons Thai fish sauce
3 tablespoons fresh lime or lemon juice
1 tablespoon honey
1 tablespoon thinly sliced lemon grass
1 1/2 teaspoons finely chopped garlic
1 teaspoon finely chopped serrano chile
1 small head Romaine lettuce washed, dried, and cut into bite sized pieces
1 small head radicchio washed, dried, and cut into bite sized pieces
1 small Belgian endive cut into bite sized pieces
1/3 cup diced tomato
2 roasted Anaheim chili cut into bite sized pieces
2 tablespoons finely chopped mint leaves
1 sprig mint leaves (garnish)

To roast chilies, follow instructions for roasting bell peppers in recipe for Red Bell Pepper Puree in Basic Recipes.

Prepare charcoal grill is using. Coat beef thoroughly with olive oil and Thai seasoning in a small bowl. Grill for 4 minutes on each side, or cook in a nonstick skillet over high heat for 3 minutes on each side. Remove fillet from heat and slice thinly; set aside.

Combine virgin olive oil, fish sauce, lime juice, honey, lemon grass, garlic, and serrano chili in a large bowl and whisk until thick. Add remaining ingredients except garnish and toss gently to coat. Transfer vegetables to a platter. Add beef to sauce remaining in bowl and toss until sauce is absorbed. Arrange beef over vegetables, garnish with mint, and serve.

Nutritional Facts:

Serves: 4
Total Calories: 260
Calories from Fat: 240

More Recipes from the Tommy Tang's Modern Thai Cuisine Cookbook:
Tom Kha Kai
Tom Yum Kung
Arugula Salad with Rosemary Honey Vinaigrette
Thai Sausage Salad
Warm Spinach-Chicken Salad
Mango Salsa
Thai Papaya Salad
Naked Shrimp Salad
Spicy Beef Salad with Lemon Grass Sauce