Recipe - Vietnamese Rare Beef With Lime

1 pound Sirloin tip roast
=== MARINADE ===
One half teaspoon Peanut oil
2 tablespoon Dried minced onion flakes
2 tablespoon Oyster sauce
3 tablespoon Lime juice; freshly squeezed
One half cup Onion; thinly cut or sliced up
1 Jalapeno pepper; thinly
cut or sliced up
=== GARNISH ===
Scallions; chopped
Dry roasted peanuts; chopped
Fried onion flakes
Fresh coriander leaves;
chopped
Lime wedges

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 One half 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
cut or sliced up 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 freshtasting 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 02051992 issue
The Springfield UnionNews

Formatted for MasterCook by Joe Comiskey, aka MR MAD jpmd44a@prodigy.com
~or MADSQUAD@prodigy.net

07181994

Recipe by: Jeff Smith

Converted by MM_Buster v2.0l.