* Or more to taste.
** Onions left whole, green tops shredded lengthwise with a sharp knife for 2/3 of their length.

Tear romaine & lettuce leaves in bite size pieces. Carefully remove whole endive leaves from stalk. Enclese greens in plastic bags & refrigerate.In a shallow dish, combine 2 tablespoons each; oil, lime juice & soy sauce. Add beef strips to this marinade, stir well & let stand at least 1 hour at room temperature. To make dressing, in a blender or food processor, combine 1/2 cup oil, remaining lime juice & soy sauce, ginger, brown sugar, garlic & jalapenos. Process until pureed, set aside. In a heavy skillet, heat remaining 2 tablespoons oil. When oil is hot, drain beef strips (reserve marinade); add beef to skilet & quickly stir fry just until browned on outside. Mix reserved into dressing. To serve, place chilled greens in a large heat proof salad bowl; top with hot beef strips. "Rinse" out hot skillet with dressing, scraping down sides & bottom to get any remaining browned bits. Pour over beef, then add cilantro, tomatoes & chopped green onions; toss. Garnish with butterflied! green onions & serve immediately.
Makes 4 servings.

NOTES : Authors notes:
The Thais are masters in achieving subtle flavor combinations, even with the hottest chiles & spices. Whenever in Thailand, I can never get enough of their hot, spicy dishes. This one is an unusual entree salad.

From: "Hotter Than Hell" by Jane Butel
Posted By: Christopher E. Eaves, cea260@airmail.net, Via: Chile Head Mailing List
Post Date: Wed, 1 Apr 98