1lb (450g) tender beef such as sirloin or
rib eye, trimmed of any fat
2 tbsp soy sauce
1 tbsp vegetable oil
1 tsp sugar
3 coriander (cilantro) roots, cleaned and
chopped (if not available, use the lower
part of the stems, finely chopped)
1 tbsp coriander seeds
pinch of salt
20 white peppercorns
3 slices fresh ginger
2 stalks lemongrass, tough outer leaves
discarded, finely chopped
1 head of garlic (leave cloves unpeeled)
20–30 fresh cilantro leaves, to garnish
freshly ground black pepper
For the green chili sauce
3 fresh green jalapeño or serrano chilies,
seeded and finely chopped
2 garlic cloves
2 coriander (cilantro) roots, chopped
1 tsp salt
2 tsp sugar
30 fresh cilantro leaves
juice of 3 limes
2 tbsp Asian fish sauce
1Soak some bamboo skewers in cold water. Cut the beef into 1in (2.5cm)
cubes. Mix together the soy sauce, oil, sugar, and some black pepper. Use
this to marinate the beef in the refrigerator for at least 4 hours.
2Crush the coriander root, coriander seeds, salt, and peppercorns using a
pestle and mortar, or in a food processor. Add the ginger, lemongrass, and
garlic; continue to pound or process until a rough coarse-ground paste. Rub all
over the meat. Heat a grill pan for at least 5 minutes until very hot. Skewer 3 or
4 pieces of meat onto each of the skewers. In batches, grill for 3 minutes or until
golden brown on one side. (Don’t move the meat while it is cooking.) Turn over
and cook for 2 minutes longer, until crisp on the outside and medium rare inside.
Remove from the pan and let rest for a few minutes. Garnish with cilantro.
3Make the green chili sauce. Using a pestle and mortar, crush the green
chilies, garlic, and coriander root with the salt and sugar until smooth. Add
the cilantro leaves and keep pounding until a green paste forms. Add the lime
juice and fish sauce. Check the seasoning. If it is very acidic, dilute with a little
water. Serve as a dipping sauce to accompany the hot skewers.
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