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FareShare Gazette Recipes --December 2000 - G's



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Grilled Beef With Lemon Grass

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                      * Exported from MasterCook *
                      Grilled Beef With Lemon Grass
Recipe By     :
Serving Size  : 4     Preparation Time :0:00
Categories    : Volume 3-12, December 2000
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Spicy dipping sauce -- see below
  1                 lb  Lean boneless beef rump roast or sirloin,
                        at least 2 inches thick
  2             Stalks  fresh lemon grass
  4                     Shallots -- halved
  4             Cloves  garlic -- halved
  1                 tb  Sugar
  2                     Fresh red chili peppers
  2                 tb  Fish sauce (nuoc mam)
  1                 tb  Oriental sesame oil
  1                 tb  Peanut oil
  2                 tb  Sesame seeds
  1          8 oz Thin  rice vermicelli noodles
  1          lg   Head  Boston or other soft lettuce -- leaves
                        - separated -- rinsed
  1              Bunch  green onions -- cut into pieces
  1                  c  Cilantro sprigs
  1                  c  Mint leaves
  1                  c  Basil leaves
  1                     Cucumber -- thinly sliced
  4                 oz  Fresh bean sprouts
                        Bottled pickled shallots - optional
                        --SPICY DIPPING SAUCE--
  2                 sm  Garlic cloves -- minced
  1                 sm  Fresh red chili pepper - seeded, minced
  2                 tb  Sugar
  2                 tb  Fresh lime juice
     1/4             c  Rice vinegar
     1/4             c  Fish sauce (nuoc mam)
  1                 sm  Carrot -- peeled, finely -
  1         sm   Piece  daikon or turnip - peeled, finely shredded
1. Make the spicy dipping sauce. Freeze beef until partially frozen, 
1 to 2    hours. Cut beef into 1/8-inch thick slices.
2. Trim off and discard outer leaves and upper half of the lemon 
grass stalks. Slice remaining stalks as thinly as possible. Put 
lemon grass slices, shallots, garlic, sugar and chilies into a small 
food processor or blender; process to a fine paste. Transfer the 
paste to a large bowl; stir in fish sauce, oils and sesame seeds. 
Stir in the beef to coat. Set aside for 30 to 60 minutes.
3. For the vegetable platter, soak the noodles in very hot water 
until softened, about 20 minutes, drain well. Arrange lettuce leaves 
on a platter. Arrange noodles and remaining vegetables on the 
lettuce. Put the dipping sauce into a small serving bowl.
4. Shortly before serving, prepare a charcoal grill or heat the 
broiler.  Lightly coat the cooking surface with oil and heat. Place 
the beef in a single layer on the cooking surface; cook about 1 
minute. Turn and cook about 1 minute longer. As the beef cooks, 
transfer it to a platter; repeat to cook all the beef.
5. To serve, each diner fills a lettuce leaf with some noodles, 
vegetables and beef. The leaf is then wrapped into a neat roll and 
dipped into the spicy dipping sauce and eaten out of hand.
SPICY DIPPING SAUCE: Mix all ingredients in a small bowl. 
Yield: About 1 1/2 cups
Preparation time: 45 minutes. Cooking time: 10 minutes.
Nutrition information per serving (with sauce): Calories 695, 
Fat 26 g, Cholesterol 90 mg, Sodium 2,140 mg, Carbohydrates 84 g, 
Protein 35 g.
This recipe for spicy grilled beef is adapted from 'The Foods of 
Vietnam' by Nicole Routhier. It is a whole meal in one dish, or try 
it as an appetizer to serve six. Chicago Tribune 6/7/95.
Christie Aspegren, November 95 Recipe Club.
Contributed to the FareShare Gazette by Neris; 13 December, 2000
Neris**Appetizer Contest Recipes**<>
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