Stir-Fried Beef with Lemon Grass (Thit Bo Xao Xa Ot)
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.
Ingredients:
2 stalks fresh lemon grass, or 2 Tbsp. dried lemon grass
6 garlic cloves, minced
freshly ground black pepper
1 Tbsp. sugar
1 pound lean beef filet or eye of round
3 Tbsp. nuoc mam (Vietnamese fish sauce)
6 Tbsp. vegetable oil
2 fresh red Fresno chile peppers, seeded and minced
1 tsp. arrowroot or cornstarch
2 medium onions, cut into slivers
coriander sprigs, for garnish
Instructions:
If you are using fresh lemon grass, discard the outer leaves and the upper half of the stalk. Slice it paper-thin and chop very fine. If you are using dried lemon grass, soak it in warm water for 1 hour, then drain and chop very fine.
Cut the beef across the grain into very thin 2″ by 3″ slices. Pound the meat lightly with the flat side of a cleaver.
In a bowl, combine the beef with the lemon grass, chiles, half of the garlic, 2 Tbsp. of the fish sauce, the arrowroot, black pepepr to taste and 2 Tbsp. of the oil. Mix well and set aside for 30 minutes.
Heat a large skillet over moderately high heat and add 2 Tbsp. of the oil. When the oil is hot, add the onions and the remaining garlic. Stir-fry for about 3 minutes or until golden brown. Remove the onions with a slotted spoon to a plate. Add the remaining 2 tablespoons oil and when hot, add the beef, the remaining 1 Tbsp. of fish sauce and the sugar. Saute over high heat for 1 or 2 minutes, or until the beef is just cooked. Transfer the mixture to a heated platter.
Arrange the sauteed onions around the meat mixture, then sprinkle the peanuts and black pepper over all. Garnish with coriander.
Recipe from www.recipehound.com.