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Asian Fire Meat
September 11, 2003

We made this last night and loved it. Used london broil and sliced it partially frozen on the meat slicer so as to get those paper thin slices. Didn't have leeks but don't know as they would've added anything. As suggested, we rolled each one up in a red lettuce leaf, along with about a tablespoon or so of rice that had been cooked with chicken broth and asian seasonings. Using the lettuce made it very refreshing. Although the beef was tender having been sliced so thin, it may benefit from adding a tablespoon of water and 1/2 teaspoon of baking soda to the marinade. This will give you beef that'll melt in your mouth! As for the heat, I thought it'd be too much, but after cooking it really mellowed and even my low-heat tolerant husband agreed that it could be bumped up a bit. All in all, great. Easy, quick cooking, very tasty.

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