Marinated Cubed Beef with Lime Sauce (Cambodian)
Yield: 4 servings
1 tablespoon Splenda
1 1/2 teaspoons freshly ground black pepper
2 tablespoons soy sauce
7 garlic cloves, crushed
1 1/2 pounds sirloin, 1/2-inch cubes
2 tablespoons lime juice
1 teaspoon water
2 tablespoons canola oil
Combine Splenda, 1 teaspoon of the black pepper, soy sauce and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer.
Combine remaining pepper with lime juice and water. Place in a small serving bowl.
Sauté beef in hot oil, three to four minutes until medium rare.
Arrange on platter lined with lettuce and serve with lime sauce and wooden picks, or serve as a main dish over jasmine rice.
Per Serving: 398 Cal (58% from Fat, 38% from Protein, 4% from Carb); 38 g Protein; 25 g Tot Fat; 4 g Carb; 0 g Fiber; 23 mg Calcium; 3 mg Iron; 536 mg Sodium; 100 mg Cholesterol
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WHAT IS LATENT DEMAND AND THE P.I.E.?
The concept of latent demand is rather subtle. The term latent typically refers to something that is dormant, not observable or not yet realized. Demand is the notion of an economic quantity that a target population or market requires under different assumptions of price, quality, and distribution, among other factors. Latent demand, therefore, is commonly defined by economists as the industry earnings of a market when that market becomes accessible and attractive to serve by competing firms. It is a measure, therefore, of potential industry earnings (P.I.E.) or total revenues (not profit) if a market is served in an efficient manner. It is typically expressed as the total revenues potentially extracted by firms. The “market” is defined at a given level in the value chain. There can be latent demand at the retail level, at the wholesale level, the manufacturing level, and the raw materials level (the P.I.E. of higher levels of the value chain being always smaller than the P.I.E. of levels at lower levels of the same value chain, assuming all levels maintain minimum profitability).
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