Vietnamese Rare Beef with Lime
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Yield: 6 Ready in 1 hours
8 people trying soon
|Fried onion flakes|
|Fresh coriander leaves|
|3 tbLime juice; freshly squeezed|
|2 tbOyster sauce|
|Dry roasted peanuts; chopped|
|2 tbDried minced onion flakes|
|=== MARINADE ===|
|1 Jalapeno pepper; thinly sliced|
|1 lbSirloin tip roast|
|1/2 tsPeanut oil|
|1/2 cOnion; thinly sliced|
|=== GARNISH ===|
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 - firstname.lastname@example.org ~or- MAD-SQUAD@prodigy.net 07-18-1994 Recipe by: Jeff Smith
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