MMMMM----- Recipe via Meal-Master (tm) v8.04
       Title: Marinated Thai Beef
  Categories: Bbq, Main dish
       Yield: 2 servings
       2 ea Strip loin steaks 6 oz. ea.
       1    Lemon grass stalk
       1    Lime leaf
       1    Garlic clove
       2    Scallions
       1 t  Sugar
       1 t  Chili paste
       1 t  Curry powder, hot or mild
       1 t  Tumeric
     1/2    Hot red pepper, chopped
     1/2 c  Thick coconut milk
            Salt to taste
            Snow peas
            Red or green pepper
            Green onions
   Coarsely chop the lemon grass and lime leaf. Peel the garlic and
   onions and chop. Add these plus the spices and the red pepper to a
   food processor. Pour in the coconut milk and blend to a thick paste.
   (If you can't find thick coconut milk, use regular but pour off and
   save the thin liquid on top and use the thick cream on the bottom of
   the can.)
   Spread the marinade on both sides of the steaks. It should be like a
   crust on the meat. Let stand in the fridge for 3 hours to overnight.
   Save the remaining marinade.
   Grill the steaks on a hot grill to medium (or as desired). While the
   steaks are grilling, stir-fry a selection of veggies in a wok until
   tender crisp. Remove veggies and keep warm. Add the saved marinade to
   the wok and add the remaining coconut milk or the thin liquid poured
   off the top. Simmer until slightly reduced, or if too thick add a
   little water or fish sauce. Salt to taste, and return the veggies to
   the wok; stir to coat.
   Slice the meat across the grain into 1/2 slices. Arrange on top of
   hot steamed rice or rice noodles. Top with veggies and sauce. Garnish
   with a small dollop of chili paste if desired.
   The tumeric gives this dish a wonderful bright yellow color. You can
   substitute chicken breasts or pork steaks for the strip loin.
   Adapted from a Julia Child cooking show. Typoed by Bob 8-{)