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Viet Namese Lemon Beef Salad

Source of Recipe


Sunset Magazine






List of Ingredients



• 1 medium sized cucumber
  
• 1 small onion
  
• 1 teaspoon salt
  
• 1/2 pound lean boneless beef, cut into thin strips, 3/4" X 2"
  
• 2 large lemons
  
• 1 teaspoon sugar
  
• 1 cup shredded carrots
  
• 1 cup thinly sliced celery
  
• 1/2 cup chopped, salted peanuts
  






Instructions



1. Peel cucumber if desired. Cut in half lengthwise, then in thin crosswise strips/slices.
   
   
2. Thinly slice onion in the same way.
   
   
3. Combine cucumber and onion and salt. Cover and chill 30-60 minutes.
   
   
4. Drain thoroughly and discard liquid.
   
   
5. To cook beef, heat oil in a wide frying pan over heat. Add the meat and cook, stirring constantly, until beef loses its pinkness and begins to brown, about two minutes.
   
   
6. With a vegetable peeler, remove all of the outer thin yellow peel from one of the lemons.
   
   
7. Cut lemon peel into thin one-inch strips.
   
   
8. Juice the lemons and mix together 3 tablespoons of lemon juice, sugar and peel.
   
   
9. Pour over drained cucumbers and onion and beef and mix together.
   
   
10. Cover and chill, stirring occassionally for 1-4 hours.
    
    



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