Name: Thai Hot Beef Salad
Ingredients: 1 sm Head Romaine lettuce; 1 sm Head Red Leaf lettuce; 1 Head Belgian endive; 3/4 c Peanut oil; 1/4 c Fresh lime juice; 3 tb Dark soy sauce; 1 lb Sirloin; 1" thick, cut in 3" long by 1/4" wide strips; 1 sl (1-inch thick) fresh ginger; peeled; finely grated; 1 tb Packed dark brown sugar; 2 Cloves (large) garlic; minced; 2 Fresh Jalapeno chiles; finely minced; 1/2 c Coarsely chopped fresh cilantro; 3 Red-ripe tomatoes; in wedges; 2 Green onions; finely chopped; 4 Green onions 'butterflied' (onions left whole; green tops shredded lengthwise with a sharp knife for 2/3 of their length)

As it pertains to temperance (Tit. 2:2), we are talking about someone who is sober in thought, even-keeled and moderate. Young people tend to be emotional and impulsive, but the mature saint should have learned stability, consistency and balance. Men who lack temperance are seen bouncing in and out of ministry, constantly changing jobs. Life is a continual roller-coaster of extremes, overreactions, unstable relationships, inconsistencies and faithless living. On the contrary there is a steadiness to a temperate man. He prays and waits on the Lord to save making a foolish or rash decision. He doesn’t overreact to problems. He is self-controlled. He recognizes the hills worth dying on. He thinks before he speaks. He avoids false excitement but also refuses to be paralyzed by sorrow. He wisely controls his money, feelings and words. He is not tossed here and there by every comment he hears off the lips of another. He knows how to ride out the storms of life.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains	Thai	Salad	4	Servings

INGREDIENTS

1	sm	Head Romaine lettuce
1	sm	Head Red Leaf lettuce
1		Head Belgian endive
3/4	c	Peanut oil
1/4	c	Fresh lime juice
3	tb	Dark soy sauce
1	lb	Sirloin; 1" thick, cut in 3" long by 1/4" wide strips
1	sl	(1-inch thick) fresh ginger; peeled; finely grated
1	tb	Packed dark brown sugar
2		Cloves (large) garlic; minced
2		Fresh Jalapeno chiles; finely minced
1/2	c	Coarsely chopped fresh cilantro
3		Red-ripe tomatoes; in wedges
2		Green onions; finely chopped
4		Green onions 'butterflied' (onions left whole; green tops shredded lengthwise with a sharp knife for 2/3 of their length)

INSTRUCTIONS

Tear romaine and leaf lettuce in bite-size pieces. Carefully remove whole
endive leaves from stalk. Enclose greens in plastic bag and refrigerate. In
a shallow dish, combine 2 Tbs each oil, lime juice and soy sauce. Add beef
strips to this marinade, stir well and let stand at least 1 hour at room
temperature. To make dressing, in a blender or food processor combine 1/2
cup oil, remaining 2 Tbs lime juice, remaining 1 Tbs soy sauce, ginger,
brown sugar, garlic and jalapenos (use 3 if more hot is desired!). Process
until pureed and set aside. In a heave skillet, heat remaining 2 Tbs oil.
When oil is hot, drain beef strips (reserve marinade); add beef to skillet
and quickly stir-fry just until browned on outside. Mix reserved marinade
into dressing. To serve, place chilled greens in a large heatproof salad
bowl; top with hot beef strips. 'Rinse' out hot skillet with dressing,
scraping down sides and bottom to get any remaining browned bits. Pour over
beef, then add cilantro, tomatoes and chopped green onions; toss. Garnish
with butterflied green onions and serve immediately. Makes 4 servings.
From the <Hotter Than Hell!>, by Jane Butel, ISBN 0-89586-646-3
(0-89586-542-4 paperback).  Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.

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