| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Mexican | 6 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean cooked roast beef |
| 1/2 | Spanish onion | |
| 2 | Oranges | |
| 2 | Hot yellow peppers | |
| 1/2 | Sweet red pepper | |
| 1/3 | c | White wine |
| 1/2 | t | Each oregano, cayenne salt |
| 1/4 | t | Black pepper |
| 1 | c | Olive oil |
| Lettuce, leaf or Boston | ||
| Sprigs of fresh coriander | ||
| if available |
INSTRUCTIONS
Source: Recipes Only magazine, May/June l987 Cut roast beef into thin julienne strips and place in large bowl. Cut onion into very thin slices and toss with beef. Peel oranges and holding over bowl, cut into segments between membranes. Discard membranes and toss segments with beef mixture. Seed peppers, cut into slivers and toss with beef. In small bowl, stir together vinegar, oregano, cayenne, salt and pepper. Gradually whisk in oil and pour over beef mixture. Toss gently but well. Cover and refrigerate at least 2 hours before serving. To serve, line platter with lettuce leaves. Drain and arrange beef mixture on top. Garnish with sprigs of fresh coriander. Posted to JEWISH-FOOD digest V97 #091 by alotzkar@direct.ca (Al) on Mar 20, 1997
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