Spicy Thai Beef with Grapes

These are very hot little firecrackers from the orient. They can be used to add spice to almost any oriental dish. They dry very easily and can be stored and used this way for a long time.

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INGREDIENTS:

Tenderloin cut into ¼ ” thick by 1-1 ½ ” medallions 12 oz’s wt.
Garlic-Thai Chile Mix – recipe follows – 1 Tbsp.
Coriander Rub – recipe follows 2 tsp.
Olive Oil – 2 tsp.
Lime Juice – fresh 1 Tbsp. + 2 tsp.
Glass Noodles – run under cold water until soft – ½ cup
Thai Noodle Dressing – held at room temperature, recipe follows – 2 Tbsp.
Red and Green Grapes, 1:1 – sliced crosswise 1/8″ – 1/4″ – ¼ cup
Cilantro – sprig – 1 each.

GARLIC-THAI CHILE MIX INGREDIENTS: YIELD: 1 TBSP.
Garlic – minced – 2 tsp.
Thai Chile – fresh, minced – 1 tsp.

CORIANDER RUB INGREDIENTS: YIELD: 1 TBSP. + 2 TSP.
Salt – sea or kosher – 1 Tbsp.
Coriander – ground – 1 ½ tsp.
Black Pepper – ground – ½ tsp.

THAI NOODLE DRESSING INGREDIENTS: YIELD: ½ CUP • Ginger – peeled, cut in thin slices – 1 tsp.
Garlic cloves – peeled – 2 tsp.
Lemongrass – chopped, tender white part only – 2 tsp.
Kaffir lime leaf – minced – 1 ½ tsp.
Sugar – 1Tbsp. + 1 tsp.
Fish Sauce – 1 Tbsp.
Rice vinegar, unseasoned – 1 Tbsp. + 1 ½ tsp.
Sambal Olek – spicy Thai chili sauce – ½ tsp.
Peanut oil – 1 Tbsp. + 1 tsp.
Salt – sea or kosher – ¼ tsp.

Directions
Season the meat with the rub and garlic-chili mix. In a sauté pan, heat olive oil until just smoking. Add marinated beef and sear on both sides.
Remove from heat and add the lime juice.

Place noodles in center of plate, mounding high. Place beef medallions circling noodles. Drizzle the dressing over the beef and noodles. Sprinkle grapes around top of noodles and beef. Garnish with cilantro sprig on top. Serve.

Garlic-Thai Chile Mix:
Mix ingredients until evenly combined.

Coriander Rub:
Combine ingredients and mix well. If mixture has been sitting, re-mix before use.

Thai Noodle Dressing:
Place the ginger, garlic, lemon grass and kaffir lime leaves in processor and blend thoroughly. Add sugar. Scrape down the sides and process. Ingredients will start to become pasty. Whisk together the fish sauce, vinegar, sambal olek and peanut oil, then whisk in mixture from processor. Next whisk in the salt.

A recipe from Chef John Howie, from cookeatshare.com