Spicy Beef Salad

¼ pound beef, cut into thin strips, about 2 inches long by 1 inch wide

½ large seedless cucumber, halved and sliced into thin crescents

For Dressing:

¼ tablespoon thinly sliced lemon grass

1 clove fresh garlic, thinly sliced

2 tablespoons thinly sliced shallots

2 tablespoons chopped fresh mint leaves

1 tablespoon fresh lime juice

2 tablespoons chopped cilantro

½ Thai chili, or serrano pepper, thinly sliced with seeds

½ teaspoon honey

¼ head romaine, chopped

1 scallion, sliced diagonally

Prepare grill and cook beef strips 4 to 6 minutes for medium-rare, or to desired doneness, turning once. (Or use leftover grilled steak, cut into thin strips.) Place in a large bowl and toss with cucumber slices. In another bowl, combine dressing ingredients and mix well. Add to beef and cucumbers and toss to coat. Arrange romaine leaves on a serving platter and spoon beef salad on top. Sprinkle scallions over the salad and serve room temperature or cold.

Serves one.

- Cooking For One