| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Vietnamese |
Frugal03 |
6 |
servings |
INGREDIENTS
| 1 |
lb |
Sirloin tip roast |
|
|
=== MARINADE === |
| 1/2 |
ts |
Peanut oil |
| 2 |
tb |
Dried minced onion flakes |
| 2 |
tb |
Oyster sauce |
| 3 |
tb |
Lime juice; freshly squeezed |
| 1/2 |
c |
Onion; thinly sliced |
| 1 |
|
Jalapeno pepper; thinly sliced |
|
|
=== GARNISH === |
|
|
Scallions; chopped |
|
|
Dry roasted peanuts; chopped |
|
|
Fried onion flakes |
|
|
Fresh coriander leaves; chopped |
|
|
Lime wedges |
INSTRUCTIONS
Slice the meat very thin. For easy slicing I freeze a boneless roast until
firm but not hard. Or you can have your butcher slice it for you. First,
prepare the fried onion flakes for the marinade and the garnish. Heat a
small frying pan and add 1/2 teaspoon peanut oil. Put in 2 tablespoons of
dried onion flakes and toast over medium heat until the onions are light
brown. Drain on paper towels and place in a sealed jar. They will keep in
the refrigerator for several days and they make a great garnish. Combine
the ingredients for the marinade in a large bowl. Mix well and add the
sliced meat. Toss a couple of times, cover, and place in the refrigerator
to chill for 2 hours. Arrange the meat on a cold platter and top with the
garnishes. The dish can be eaten with rice paper wrappers or with rice. It
is very rich.
Comments: The title on this one is a little misleading because the beef is
not just rare, it is raw. Marinating the meat in the lime juice almost
cooks it, and the result is fresh-tasting and delightful. Do not be
reluctant to try this dish. It is even better than steak tartare.
Recipe Source: THE FRUGAL GOURMET by Jeff Smith From the 02-05-1992 issue -
The Springfield Union-News
Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com
~or- MAD-SQUAD@prodigy.net
07-18-1994
Recipe by: Jeff Smith
Converted by MM_Buster v2.0l.
A Message from our Provider:
“To dyslexic atheist: There is a dog”