this was good! used 2 tsps crushed red pepper and was very spicy!!! will use 1 next time... along with the carrots, i added asparagus and 1/2 zucchini but no green onions. also added some ginger, lemon peel and 1/4 c coconut milk. maybe lemongrass would be good in it. my family liked. might be good with chicken as well. served over forbidden rice mixed with sesame oil.
Thai Lemon Beef
Photo: J. Savage Gibson; Styling: Trinda Gage
Yield: 4 servings
- 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
- 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.
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