Chinese recipes |
Grilled Beef with Thai Seasoning |
3 Serrano chilies 1/4 c White vinegar 1 1/2 lb Flank steak 1/4 lb Red onion; sliced 4 Green onions 1/4 c Lime juice; PLUS: 1 tb Lime juice 2 tb Fish sauce 1 ts Ground roasted chilies * 2 tb Ground toasted rice ** Red lettuce leaves Coriander sprigs Mint or Basil leaves |
Remove the stems, but not the seedes, from the chilies. Slice the chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish. |