1 lb Sirloin tip roast
=== MARINADE ===
1/2 tsp Peanut oil
2 tbsp Dried minced onion flakes
2 tbsp Oyster sauce
3 tbsp Lime juice, freshly squeezed
1/2 cup Onion, thinly sliced
1 Jalapeno pepper, thinly sliced
=== GARNISH ===
Scallions, chopped
Dry roasted peanuts, chopped
Fried onion flakes
Fresh coriander leaves, chopped
Lime wedges
A Recipe for
Vietnamese Rare Beef With Lime
The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
This Recipe for Vietnamese Rare Beef With Lime is one of thousands in the Recipes-to-go Beef Cookbook.
Some say the glass is half empty, some say the glass is half full, I say, are you going to drink that? |
| Lisa Claymen |
If you enjoy this Vietnamese Rare Beef With Lime Recipe - you should enjoy the recipe collections you can find on the websites below:
“Americans can eat garbage, provided you sprinkle it liberally with ketchup, mustard, chili sauce, tabasco sauce, cayenne pepper, or any other condiment which destroys the original flavor of the dish.” |
| Henry Miller, American writer (1891-1980) |
Anybody who believes that the way to a man's heart is through his stomach flunked geography. |
| Robert Byrne |
This is a recipe for Vietnamese Rare Beef With Lime from the recipe cookbook of Recipes-to-go (Beef)
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| Richard Braunstein |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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Food Tip |
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Food Tip |
Stressed spelled backwards is desserts. Coincidence? I think not! |
| Author Unknown |
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
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 12 Calories; trace Fat (28.6%
calories from fat); trace Protein; 2g Carbohydrate; trace Dietary Fiber;
0mg Cholesterol; 37mg Sodium. Exchanges: 0 Grain(Starch); 0 Vegetable; 0
Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0
Contributor: Jeff Smith
Preparation Time: 0:00
Serves: 6
Vietnamese Rare Beef With Lime Recipe brought to you by Recipes To-Go