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.

Stickless Satay Chicken with Not-Very-Authentic Peanut Sauce

Chicken Ingredients:
1 tbsp oil (I used a mix of Olive Oil and Coconut Oil)
1 clove garlic, crushed
1 tsp curry powder
1 boneless chicken breast
*Note - Expand this as needed for however many people you have

Directions:
1. In heavy skillet over medium heat, add oil, garlic, and curry and stir for a few seconds.
2. Add chicken breasts and saute until done.
3. Serve with the Peanut Sauce (warming the sauce if desired)

Peanut Sauce Ingredients:
1 piece ginger, about the size of a walnut, peeled and sliced cross grain
1/2 cup natural peanut butter (We love Smuckers Natural)
1/2 cup chicken broth
1 1/2 tsp lemon juice
1 1/2 tsp soy sauce or Bragg's Liquid Aminos
1/4 tsp Tabasco or other hot sauce
1 or 2 cloves garlic, crushed
1 1/2 tsp Splenda (if desired)

Directions:
1. Put everything in a blender and blend.
2. Heat (if you desire) and serve over the chicken.

Overall, this was a very good dish for me. I warmed up the peanut sauce and if you don't watch it, it will begin to reduce quickly. Mine is a bit thicker than planned, but it was still very good. If you don't like peanuts with your chicken, you probably won't like it, but it was a very good combination.

From Dana Carpender 500 LC Recipes Cookbook