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Beef and Lemongrass Skewers
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2 lb. boneless beef sirloin
2 peeled and minced garlic cloves
2 stalks lemongrass
1 T. coriander seeds
2 T. brown sugar
1/4 c. fish sauce
1/4 c. crushed dry roasted peanuts for garnish
Slice beef into long thin strips, 1/8 inch by 1 inch by 5 inches long.
Weave onto 24 skewers, soaked in water if using bamboo ones. Combine the garlic, lemongrass, coriander, sugar, and fish sauce in a mortar and pestle until mixture is a paste. Use a blender or food processor if you have to. Drizzle over beef and marinate for 30 minutes or up to 8 hours.
Grill to taste over high direct heat and serve, garnishing with the nuts.
Beef Skewers #2
For every 2 lb. of boneless beef sirloin or tenderloin, marinate for 24 hours only in . . .
2 T. minced garlic
3 T. ground cumin
1 T. chili powder
2 T. ground coriander seed
3 T. curry powder
1 c. coconut milk
3 T. brown sugar
2 T. lime juice
2 T. fish sauce
Remove from marinade and cook in one fashion or another. Skewer and broil.
Serve 7–9 skewers mounted onto a pineapple wedge.
Hunan Peanut Dipping Sauce
1/4 c. roasted ground peanuts
1 T. peanut oil
2 minced garlic cloves
2 t. chili paste
2 T. tomato paste
1/2 c. chicken broth
1/2 t. sugar
1 T. peanut butter
1/4 c. hoisin sauce
1 fresh red chili, seeded and thinly sliced
Heat the oil in a small pan and add the garlic, chili paste, and tomato paste. Fry until the garlic turns light brown. Add the broth, peanut butter, hoisin, and sugar. Simmer for 3 minutes. Cool and add the peanuts and chiles.
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