This recipe yields 6 servings.

Ingredients

3    serrano chilies
1/4 c  white vinegar
1 1/2 lb flank steak
1/4 lb red onion, sliced
4    green onions
1/4 c  lime juice,plus:
1 T  lime juice
2 T  fish sauce
1 t  roasted chilies, ground
2 T  toasted rice, ground
1    red lettuce leaves
1    coriander sprigs
1    mint (or basil leaves)

Preparation

1.  Remove the stems, but not the seedes, from the chilies.  Slice the chiles crosswise into pieces 1/8″ thick.  Place the sliced chiles and vinegar in a small serving bowl.  Let it stand for at least 15 minutes.

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 pieces.  Add both types of onion to the beef.

4.  Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well.

5.  Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top.  Garnish with sprigs of coriander and mint or basil leaves.

6.  Serve at room temperature, the vinegar sauce (from Step 1) and rice.

Notes

Use small hot chilies about 3 to 4 inches long.  Roast whole chilli stems and all, in a dry wok or skillet until the color changes to dark red or 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 blender and grind using short pulses.

Pre-ground chilies are also commercially available, but often lack the “bite” of home ground ones and may be more expensive.

Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown,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 color and stir constantly because it can burn easily at this stage.  When it is a uniform and deep golden color, remove it from heat and allow to cool to room temperature.  

Grind it to a fine powder in a blender or a spice grinder.  This can be made in advance
and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish.

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Part 2 in a 4 part series on How to prepare and smoke a beef brisket. In Part 2, I discuss trimming the fat, take note of the grain, and ’scoring’ the fat cap in preperation to add a dry rub aor marinade.

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www.cookingrecipestv.com Cooking video: homemade vegetable beef soup recipe from chef Brian J. How do you make this soup recipe? Just watch this video to learn how. Soup contains carrots, celery, onions, yukon gold potatoes, green beans

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As far as value and family friendliness are concerned, you can’t beat ground beef at dinner time. Most Americans have grown up eating ground beef, or hamburger as it’s also referred to. In fact, what summer would be complete without a juicy hamburger cooked on the back yard grill?

Although health consciousness, along with industry and fast food beef scares in recent years have caused many folks to shy away from consuming ground beef, there are ways to prepare ground beef that are both safe and good for you too.

Lean ground beef is low in fat and high in protein, iron and B12, so there are healthy reasons to consider cooking with ground beef again. Choose the 93% lean ground beef in your grocery store and your recipes will be just as healthy for your family as any other lean beef dish. Not to mention the fact that ground beef is affordable and can be stretched to feed more people. Another ground beef tip that will help reduce fat if you choose to buy the less lean variety is to drain the fat and then rinse away any remaining grease or fat after cooking. As for cooking safety, ground beef should be cooked to an internal temperature of 160 degrees F.

Here is a quick and easy family-friendly recipe starring lean ground beef.

Easy Taco Hash Brown Supper

1 lb lean ground beef

½ cup onion, chopped

½ tsp garlic, minced

1 – 8 oz can tomato sauce

1 tsp chili powder

¾ tsp salt

1 tbsp butter

1 tbsp vegetable oil

4 ½ cups frozen hash browns, thawed (approx. ½ of a 26 oz package)

4 tomato slices

1 cup Cheddar cheese, shredded

Brown the lean ground beef with the onions and garlic and then drain well. Stir in the tomato sauce, chili powder and ½ tsp salt; bring to a boil. Reduce heat and simmer for about 10 minutes. Mix the butter and oil in a non stick oven proof skillet or pan and heat until bubbly. Press the hash browns into skillet and cook for five minutes. Preheat your broiler. Add the ground beef mixture over the hash browns and top with tomato slices and cheese. Broil for a couple of minutes.

This makes an easy and delicious weekday dinner that even picky eaters will love. Add a nice green salad and you have a healthy lean ground beef meal.

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Tips for roasting the meat to make delicious beef tenderloins in this free recipe video clip. Expert: Anne Apra Bio: Anne Apra has been handed down Italian Recipes from her Mother, Grandmother, and aunts. She has an intense passion for cooking, especially Italian cuisine. Filmmaker: Nili Nathan

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bbq

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Comment Boy!

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