The Rural Voice, 2002-09, Page 59Rural Living
Beefbrings versatility to mealtime
Selected by Bonnie Gropp
From salads to main course, the
succulent flavour of beef brings
versatility to mealtime planning.
BEEF SALAD
THAI STYLE
Cut 1/2 lb (250 g) sliced cooked
deli beef into thin slivers. Combine 2
chopped green onions, 3 tbsp (50
mL) chopped cilantro, 2 tbsp (25 mL)
soy sauce, juice and rind of I lime, 1
tbsp (15 mL) minced gingerroot, 1
tsp (5 mL) granulated sugar and dash
of hot pepper sauce.
Pour over beef strips; marinate in
refrigerator about 2 hours. Add half
large sliced cucumber and half large
chopped sweet green pepper.
Serve on leaf lettuce.
• VERMICELLI WITH
BROCCOLI AND
GRILLED BEEF
3 tbsp (45 mL) red wine vinegar
2 tbsp (25 mL) soy sauce
1 tbsp (15 mL) vegetable oil
2 tsp (10 mL) packed brown sugar
1/4 tsp (1 mL) red pepper flakes
1 tbsp (15 mL) chili sauce
1 Ib (500 g) flank or sirloin steak
2 tbsp (25 mL) chopped fresh
cilantro or parsley
8 oz (250 g) vermicelli pasta
4 cups (1 L) broccoli florets
1 medium tomato, chopped
2 green onions, sliced
In small bowl, combine vinegar,
soy sauce, oil, brown sugar and red
pepper flakes. Remove 1 tbsp (15
mL) to small bowl; stir in chili sauce.
Spread over both sides of beef. Stir
cilantro into remaining dressing.
Grill beef over medium -hot coals
for about 10 minutes each side or
until desired doneness. (Or broil
under broiler.)
Meanwhile, cook vermicelli in
boiling salted water for 8 minutes.
Add broccoli and simmer 4 minutes
longer. Drain. Heat dressing to boil in
microwave or small saucepan. Pour
over vermicelli mixture; stir in
tomato. Thinly slice beef and toss
with vermicelli, mixture. Serve
sprinkled with green onions.
Unveil spaghetti and meatballs with piquant touch of lemon ... and lift your
spirits!
ZESTY LEMON SPAGHETTI
AND MEATBALLS
Meatballs:
1 Ib (500 g) ground beef
1/4 cup (50 mL) fine dry
breadcrumbs
1 egg, slightly beaten
1/4 tsp (1 mL) grated lemon rind
1/4 tsp (1 mL) salt
1 tbsp (15 mL) vegetable oil
Sauce:
1 small onion, finely chopped
1 can (14 oz/398 mL) tomato
sauce
1 tbsp (15 mL) lemon juice
1/2 tsp (2 mL) dried basil leaves
12 oz (375 g) spaghetti
Combine beef, breadcrumbs, egg,
lemon rind and salt; mix well. Form
into 1 -inch (2.5 cm) balls.
In Targe frying pan, heat oil over
medium-high heat. Saute meatballs
until browned on all sides. Drain off
fat.
Stir in onion, tomato sauce, lemon
juice and basil. Bring to a boil;
simmer uncovered, 15 minutes.
stirring occasionally.
Meanwhile. cook spaghetti
according to package directions.
Drain well and serve with sauce.
PICTURE PERFECT BEEF
SAUTE
2 tsp (10 mL) vegetable oil.
divided
1 Ib (500 g) beef sirloin, cut into
thin strips
1/4 tsp (1 mL) ground black
pepper
1/8 tsp (0.5 mL) ground nutmeg
1/8 tsp (0.5 mL) garlic powder
1 cup (250.mL) sliced mushrooms
1/2 cup (125 mL) chopped onion
1/2 cup (125 mL) sliced green
beans
1 stalk celery, sliced
1 carrot, peeled and sliced
1/2 red bell pepper, cut in thin
strips
SEPTEMBER 2002 55