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    You are in: Home / Recipes / Beef Wtih Black Pepper and Lime Recipe
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    Beef Wtih Black Pepper and Lime

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    15 mins

    5 mins

    Nancy's Pantry's Note:

    A flavorful Thai beef flank steak dish served over Chinese cabbage. Makes a beautiful presentation. Easy to make as this entire dish is all prepared in a wok. Prep time does not include 1-hour marinating time for meat. From my Thai Cooking School cookbook.

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    Units: US | Metric


    1. 1
      Pound the steak with the blunt side of a knife. Slice diagonally across the grain into thin, bite-size pieces and place in a shallow bowl.
    2. 2
      Combine the sugar, peppercorns, soy sauce, chile, garlic and half the lime juice in a bowl, mixing well. Pour over the beef, stirring to coat. Marinate at room temperature for 1 hour, or overnight in the refrigerator.
    3. 3
      Arrange the Chinese cabbage in a shallow service dish. Scatter with onion slices.
    4. 4
      Heat a wok over high heat, then add the oil. Add the beef and stir-fry for 3 minutes. Add the fish sauce and remaining lime juice, and stir-fry for an additional minute.
    5. 5
      Add the meat and juices to the Chinese cabbage and onion, then scatter over the mint. Garnish with lime wedges and serve immediately with rice, if using.

    Ratings & Reviews:


    Nutritional Facts for Beef Wtih Black Pepper and Lime

    Serving Size: 1 (395 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 443.1
    Calories from Fat 221
    Total Fat 24.5 g
    Saturated Fat 7.6 g
    Cholesterol 115.8 mg
    Sodium 888.4 mg
    Total Carbohydrate 16.3 g
    Dietary Fiber 2.6 g
    Sugars 5.2 g
    Protein 39.5 g

    The following items or measurements are not included:

    red Thai chile

    Chinese cabbage

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