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Ingredientes
- 3 x Serrano chilies
- 1/4 c. White vinegar
- 1Â 1/2 lb Flank steak
- 1/4 lb Red onion, sliced
- 4 x Green onions
- 1/4 c. Lime juice, PLUS:
- 1 Tbsp. Lime juice
- 2 Tbsp. Fish sauce
- 1 tsp Grnd roasted chilies *
- 2 Tbsp. Grnd toasted rice **
- Â Â Red lettuce leaves
- Â Â Coriander sprigs
- Â Â Mint or possibly Basil leaves
Direcciones
- 1. Remove the stems, but not the seedes, from the chilies. Slice the chiles crosswise into pcs 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 min.
- 2. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl.
- 3. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pcs. Add in both types of onion to the beef.
- 4. Add in the lime juice, fish sauce, grnd chilies, and grnd rice. Mix well
- 5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mix on top. Garnish with sprigs of coriander and mint or possibly basil leaves.
- 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.
- * Use small warm chilies about 3 to 4 inches long. Roast whole chillie stems and all, in a dry wok or possibly skillet till the color changes to dark red or possibly brown depending on the chilies used. Be careful not to let them burn.
- When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or possibly blender and grind using short pulses.
- Pre-grnd chilies are also commercially available, but often lack the
- "bite" of home grnd ones and may be more expensive.
- ** Place uncooked rice in a dry wok or possibly skillet and heat over moderate heat till deep golden,s tirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change colorand stir constantly because it can burn easily at this stage. When it is auniform deep golden brown color, remove from heat and allow to cold to room temperature. Grind it to a fine pwdr in a blender or possibly a spice grinder. This can be made in advance and kept in quantity so which there is always a supply on hand, but it is also easy to make up while preparing the dish.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 186g | |
| Recipe makes 6 servings | |
| Calories 208 | |
| Calories from Fat 74 | 36% |
| Total Fat 8.24g | 10% |
| Saturated Fat 3.39g | 14% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 531mg | 22% |
| Potassium 493mg | 14% |
| Total Carbs 6.85g | 2% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.68g | 1% |
| Protein 25.21g | 40% |
