Free Recipe Vietnamese Rare Beef with Lime

Recipe Type: F Recipes

Recipe Preparation: cook

Cooking Ingredients for Vietnamese Rare Beef with Lime Recipe

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

Vietnamese Rare Beef with Lime Preparation

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.

Cooking Temperature:

Recipe Serves: 6

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