Title: Vietnamese Rare Beef with Lime
Categories: Frugal03
Yield: 6 servings

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

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.