| 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
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