Have you ever wondered how Caribbean or Russian cuisine tastes like? Well now you have the chance to try it!Here we provide you with all necessary knowledge needed to prepare not only traditional Jamaican codfish fritters but also Cajun meatballs or world-famous Creamy Irish coffee! See it for yourself!
Thai Lemon Beef
Date: February 10, 2007
1 (1-inch thick) boneless beef top round steak
1/3 normal cup soy sauce
1/4 normal cup lemon juice
1/4 normal cup good water
2 to 3 teaspoons dried crushed red pepper
4 garlic cloves, minced
1 tablespoon vegetable oil
4 scallions, 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
Cut steak across grain into 1/8-inch thick strips, and place in a average 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 average high heat for 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 scallions 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.
Yields 4 servings.