| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats | June 1990 | 1 | servings | |
INGREDIENTS
| 1 | tb | Vegetable oil |
| 1 | lb | Ground beef; (preferable chuck) |
| 1 | tb | Worcestershire sauce |
| 1/4 | c | Fresh lime juice |
| 1/4 | ts | Cayenne |
| 1 | tb | Sugar |
| 1 | tb | Soy sauce |
| 1 | Garlic clove; minced and mashed | |
| ; to a paste with 1/2 | ||
| ; teaspoon salt | ||
| 1/3 | c | Finely chopped scallion |
| 1/2 | c | Chopped fresh coriander or fresh mint |
| ; leaves | ||
| Soft lettuce leaves for lining the plates | ||
| Lime wedges for garnish |
INSTRUCTIONS
In a large skillet heat the oil over moderately high heat until it is hot but not smoking, in it stir-fry the beef for 1 minute, or just until it is no longer pink, and drain the beef in a sieve. In a bowl whisk together the Worcestershire sauce, the lime juice, the cayenne, the sugar, the soy sauce, and the garlic paste, add the beef, and stir it to combine it well with the dressing. Stir in the scallion and the coriander, divide the mixture between 2 plates, lined with the lettuce leaves, and garnish the salads with lime wedges. Serves 2. Gourmet June 1990 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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