Recipe for cooking Thai Lemon Beef

Recipes from Thailand :: Thai Main Dish Meats

1 (1-in. thick) boneless beef top round steak
1/3 c. soy sauce
1/4 c. lemon juice
1/4 c. water
2 to 3 tsp. dried crushed red pepper
4 garlic cloves, minced
1 Tbsp. canola (or other vegetable) oil
4 scallions, cut into 2-in. pieces
2 carrots, thinly sliced
2 tsp. cornstarch
Hot cooked ramen noodles or rice
Garnishes: lemon rind strips, fresh basil sprigs

Cut steak across grain into 1/8-in. thick strips, and place in a med. bowl.

Combine soy sauce and next 4 ingredients. Reserve half of mixture. Pour remaining half of mixture over steak. Cover and chill 1/2 an hour.

Drain steak, discarding marinade.

Stir-fry half of steak in 1/2 Tbsp. hot oil in a large nonstick skillet or wok over med. 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 mins. 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.