Bangkok Beef Bundles with Tangy Dipping Sauce

At first glance these eye-catching chile peppers look like red jalapeno. However, they have a different flavor and are less meaty than Jalapeno. Red Fresnos are great roasted and added to salsas. Try grilling them alongside your steaks or in kabobs.

When roasting these they should char, blister, and become soft. Try substituting these in your favorite chile recipes.

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Ingredients:

Bangkok Beef Bundles:

1-1/4 pound top sirloin steak, cut into 1/4″ slices
1/4 cup each lemon juice, brown sugar and soy sauce
2 cloves garlic, crushed
1/4 cup peanut oil, divided
1/2 cup alfalfa, bean or radish sprouts
4 green onions, chopped
1/4 cup water chestnut, diced
1/4 cup shredded carrot
8 large lettuce leaves such as Boston

Tangy Dipping Sauce:

1 clove garlic
1 fresh red Fresno chile pepper, stemmed and seeded
1 Tbsp. lemon juice
3 Tbsp. each soy sauce and water
2 Tbsp. peanut butter
2 Tbsp. brown sugar

Instructions:

For Tangy Dipping Sauce:

Puree the garlic and chile in a blender or food processor. Add the remaining ingredients and process until smooth. Set aside until ready to use.

To prepare the Bangkok Beef Bundles:

Combine the lemon juice, brown sugar, soy sauce, garlic and 2 Tbsp. of oil. Pour over the sliced meat and marinate for one hour to overnight.

Drain the meat on paper towels. Heat 1 Tbsp. of oil in a heavy skillet or wok. Add half of the meat and stir-fry over high heat until it is no longer pink, then remove and keep warm. Repeat with the remaining meat.

To serve:

Divide the meat among the lettuce leaves. Top with sprouts, green onions, water chestnut and carrots. Roll up each lettuce leaf like a burrito, folding one end over the meat and rolling the lettuce around the filling. Serve the bundles with small dishes of the Tangy Dipping Sauce.

Recipe from the Texas Beef Council.