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Diffstat (limited to 'Bus preflight.txt')
| -rw-r--r-- | Bus preflight.txt | 44 |
1 files changed, 43 insertions, 1 deletions
diff --git a/Bus preflight.txt b/Bus preflight.txt index 3b13a9e..6f8b1f4 100644 --- a/Bus preflight.txt +++ b/Bus preflight.txt @@ -18,4 +18,46 @@ Cabin []Check table hinge []Pad pans []Pad silverware -[]Pad fruit
\ No newline at end of file +[]Pad fruit + +thai beef slaw wraps: Thai Beef Lettuce Wraps with Mint Dressing and Vegetable Slaw + +Ingredients +MARINADE +¼ cup lime juice +2 tablespoons canola or vegetable oil +1 tablespoon minced ginger +4 cloves garlic, minced +2 teaspoons green curry paste +½ teaspoon salt +12 ounces beef skirt steak +DRESSING +½ cup mint leaves, loosely packed +¼ cup lime juice, or to taste +1 or 2 jalapeno peppers, coarsely chopped +2 teaspoons minced ginger +2 cloves garlic, minced +2 tablespoons canola or vegetable oil +2 tablespoons soy sauce +1 tablespoon fish sauce +1 tablespoon brown sugar, packed +SLAW +1 package (12-ounce) broccoli slaw +1 bunch scallions, white and light green part only, chopped +¼ cup mint leaves, loosely packed, thinly sliced +2 tablespoons lime juice +1 tablespoon canola or vegetable oil +FOR SERVING +Dry-roasted peanuts +Boston lettuce leaves +Lime wedges +Instructions +MARINADE: Combine marinade ingredients in a zipper-top bag. Add the beef and marinate at room temperature while preparing the dressing and slaw. + +DRESSING: Combine dressing ingredients in a food processor or blender. Process until smooth. Set aside. + +SLAW: Combine slaw ingredients in a bowl. Set aside. + +BEEF: Preheat a grill to medium-high. Remove skirt steak from marinade and discard marinade. Place the skirt steak on the grill, reduce heat to medium and cook 5 minutes per side or until medium doneness. Transfer beef to a plate, tent with aluminum foil and let rest 5 minutes. + +Slice the beef across the grain into thin strips. Serve in lettuce leaves, topped with slaw, dressing and peanuts. Serve lime wedges on the side. |