Hamilton Beach 59999 Use & Care - Page 25

840128900 ENv03.qxd 8/3/04 2:24 PM Page 25 Ribbon Cutter Attachment Recipes Thai Beef & Cucumber Salad PRO/FATS AND VEGGIES - LEVEL ONE Serves 4 I love making this beautiful salad with fresh mint or basil leaves. Just toss in about 1⁄4 cup while the beef is cooking for fabulous flavor! 2 large cucumbers (preferably seedless), cut into 21⁄2-inch long pieces 4 cups salad greens 1⁄4 cup olive oil 1⁄4 teaspoon sesame oil Pinch red pepper flakes (or a few drops of chili oil) 1 tablespoon Somersize Thai Red Curry Sea Salt Rub 1 small red onion, sliced 1 teaspoon fresh ginger, grated 11⁄2 pounds top sirloin beef, cut into thinly sliced strips 2 tablespoons fresh lime juice 1⁄3 cup fresh basil or mint leaves, optional Attach the Fancy Food Cutter to the Somersize Su-Chef, with ribbon cutter disc. Place a 21⁄2-inch piece of cucumber (both ends cut flat) upright onto the center of the spike on the ribbon disc. Place the cutter adapter into the food chamber. Hold the speed switch while slowly pressing down with motor body to make cucumber ribbons. Repeat with remaining pieces of cucumber. Divide salad greens among four plates. Arrange cucumber ribbons on top of salad greens. Set aside. In a large skillet over low heat combine olive oil, sesame oil, red pepper flakes, and salt rub. Cook for 1 minute. Turn heat to medium and add onion and ginger. Cook until onions are soft, about 4 minutes. Turn heat to high and add beef. Cook until beef is cooked through, about 3-4 minutes. Stir in lime juice and basil or mint, if using. Spoon beef mixture over cucumber ribbons. Spoon additional cooking liquid over salads and serve. 25