Welcome to Cooking with Chef Jeff

Hi and welcome to my blog. Here you'll find meal ideas that are made from primarily whole natural foods. I try not to use any sugar or sweetener in any of the recipes. At the bottom of the page, you can see a list of the cookbooks that I use. I do vary some from the cookbooks, usually not a whole lot. Feel free to read along and even post some ideas/comments to help me to improve in the kitchen.

Thursday, August 25, 2011

Lettuce Bundles with Grilled Beef in a Lemongrass Marinade and Thai Peanut Sauce

This recipe is a bit complex, but very good. There are 3 parts to it, so I will do one section for each. This isn't a LC recipe but I cut out the sugar and noodles it calls for, and it turned out good.

Main Ingredients:
1 boneless sirloin steak cut one inch thick
1 bunch fresh basil, stemmed
1 bunch fresh mint, stemmed
2 jalapeno peppers, seeded and thinly sliced
1 head Boston or Bibb lettuce, separated and dry
Aromatic Lemongrass Marinade
Thai Peanut Sauce

Aromatic Lemongrass Marinade Ingredients:
3 stalks fresh lemongrass or 3 strips lemon zest
2 large shallots, coarsely chopped
5 cloves garlic, coarsely chopped
5 tbsp Asian fish sauce
3 tbsp fresh lime juice
1 tsp fresh ground black pepper

Thai Peanut Sauce Ingredients:
2 tsp minced peeled fresh ginger
1 hot chile (serrano, jalapeno, etc)
1 clove garlic, minced
2 scallions, both white and green parts
1/3 cup chunky peanut butter
1/3 cup coconut milk
2 tbsp Asian fish sauce or Braggs liquid Aminos
1 tbsp fresh lime juice
1/4 cup fresh cilantro

Thai Peanut Sauce Directions:
1. Combine the ginger, chile, garlic, scallions, peanut butter, coconut milk, fish sauce, lime juice, and cilantro in a small saucepan.
2. Bring to a boil, stirring to mix well, then reduce to low and let simmer 5-10 minutes.
3. Remove from heat and taste for seasoning. Should be served warm or at room temperature. Should be think but pourable.

Aromatic Lemongrass Marinade Directions:
1. Combine lemongrass, shallots, and garlic in a mortar and pound to a coarse paste.
2. Work in the fish sauce, lime juice, and pepper.
3. If you do not have a mortar and pestle, use a blender and process to smooth puree.

Main Directions:
1. Cut steak into 1/8 inch wide strips and put in the marinade. Let marinade in the refrigerator for 30 minutes or longer.
2. Put the meat on skewers and grill over high heat, 1-2 minutes per side for well-done.
3. Combine the basil, mint, jalapeno slices, and meat on a lettuce leaf and dip in the peanut sauce and enjoy.

This recipe is based on one from Steven Raichlen's Barbecue Bible.

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