Recipe: Tamarind and Lemon Grass Beef

This recipe, from the "Weekend-Off Diet," is healthy while still providing plenty of flavor.

It's a good one to cook tonight so you won't feel guilty about all that greasy fair food you'll be eating once the Western Idaho Fair starts this weekend.

Yield: 4 servings

1 tablespoon olive oil

1 pound lean beef, cut into strips

2 stalks lemon grass, chopped

6 shallots, chopped

2 green chiles, chopped

3 tablespoons tamarind paste

2 tablespoons lime juice

2 teaspoons fish sauce

2 teaspoons brown sugar

7 ounce green papaya, shredded

Heat the oil over a high heat in a wok or skillet. Toss in the meat and cook for 2 to 3 minutes.

Add the lemon grass, shallots and chiles and stir-fry for an additional 5 minutes or until the meat is well browned.

Add the tamarind paste, lime juice, fish sauce, sugar and green papaya and stir-fry for an additional 4 minutes before serving with rice.