Thai Lemon Beef

RECIPE

Yield
4 servings

Ingredients
1 (1-inch-thick) boneless beef top round steak
1/3 cup soy sauce
1/4 cup lemon juice
1/4 cup water
2 to 3 teaspoons dried crushed red pepper
4 garlic cloves, minced
1 tablespoon vegetable oil
4 green onions, cut into 2-inch pieces
2 carrots, thinly sliced
2 teaspoons cornstarch
Hot cooked ramen noodles or rice
Garnishes: lemon rind strips, fresh basil sprigs

Preparation
Cut steak across the grain into 1/8-inch-thick strips, and place in a medium bowl.

Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 30 minutes.

Drain steak, discarding marinade.

Stir-fry half of steak in 1/2 tablespoon hot oil in a large nonstick skillet or wok over medium-high heat 1 minute or until outside of beef is no longer pink. Remove from skillet, and repeat procedure with remaining oil and steak. Remove from skillet.

Add green onions and carrot to skillet, and stir-fry 3 minutes or until crisp-tender.

Whisk cornstarch into reserved soy sauce mixture; stir into vegetables, and stir-fry until thickened. Add steak, and stir-fry until thoroughly heated. Serve over noodles or rice. Garnish, if desired.

Thai cooking@home
by cooking lover

Thai Beef Salad

Yield
4 servings

Ingredients
1 cup loosely packed fresh cilantro leaves
1/4 cup fresh lime juice (about 3 limes)
2 tablespoons low-sodium soy sauce
1 1/2 tablespoons Thai fish sauce
1 tablespoon honey
2 teaspoons grated orange rind
2 garlic cloves, peeled
1/2 small serrano chile
2 teaspoons olive oil
4 (4-ounce) beef tenderloin steaks, trimmed
1/4 teaspoon black pepper
1/8 teaspoon salt
2 cups shredded Napa cabbage
1 cup grated, seeded, peeled cucumber
1/3 cup thinly sliced green onions
3 tablespoons chopped fresh basil
1 (12-ounce) package broccoli coleslaw
1 (11-ounce) can mandarin oranges in light syrup, drained

Preparation
Combine first 8 ingredients in a food processor; process until smooth.

Heat oil in a large nonstick skillet over medium-high heat. Sprinkle steak evenly on both sides with pepper and salt. Add steak to pan; cook 4 minutes on each side or until desired degree of doneness. Remove steak from pan; let stand 5 minutes. Thinly slice steak.

Combine cabbage and the remaining ingredients in a large bowl. Drizzle slaw mixture with cilantro mixture; toss. Arrange 2 cups slaw mixture on each of 4 plates; top each serving with 3 ounces beef.

Nutritional Information
Calories:313 (34% from fat)
Fat:11.8g (sat 4g,mono 5.5g,poly 0.6g)
Protein:28.2g
Carbohydrate:22.6g
Fiber:5g
Cholesterol:71mg
Iron:2.8mg
Sodium:883mg
Calcium:105mg

Thai cooking@home
by cooking lover