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Asian Fire Meat
April 15, 2010

This is a great - and flexible recipe; it's a regular on my menu. I up the red pepper by a 1/2 tsp, leave out the leeks, double the carrots, and add a handful of fresh, ice-cold sugar snap peas during the last 3 minutes - or else I serve them on the side, as a balance for the heat. They really enhance the experience. I also use a lean roast for the meat, as this seems to come out more tender and flavorful. I also splash in some sesame oil when I cook the rice - adds a complex, smoky essence to the overall dish. To cut down on empty carbs, I sometimes serve this with slightly undercooked cabbage; the sweetness of the unsalted cabbage counters the soy and spice. Just wrap a small amount in a cabbage leaf and feast! An excellent meal, and easily expandable for more guests.

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