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1 lb flank steak strips
1 thin, red hot chili pepper, sliced
1 slice red onion, chopped
2 tbsp lemongrass, chopped
3 garlic cloves, chopped
1 tbsp dark sesame oil
1/4 tsp freshly ground black pepper
1 strip lime zest, minced
2 tbsp lime juice
2 tbsp fish sauce
1 tbsp water
1 head of red leaf lettuce, washed and
dried, for wrapping
1/3 cup unsalted peanuts, toasted and
chopped
mint leaves
Vietnamese coriander or cilantro sprigs
4 scallions, sliced in 3-inch strips |
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Method :
Lightly freeze beef, then slice into very
thin strips. Set aside. Place bamboo skewers in water to soak (this
prevents conflagration later). In a food processor, blend the chili,
onion, lemongrass, garlic, sesame oil, pepper, zest, lime juice, fish
sauce, and water to a paste. Toss beef with chili paste, and refrigerate
for at least 6 hours. Meanwhile, make nuoc cham sauce and
refrigerate.
When ready to cook, scrape most of the
marinade from beef strips and thread beef on bamboo skewers. Preheat
charcoal grill or broiler, cook for 2 minutes, turn and cook 1 minute
more - for medium raw. Serve beef surrounded with bowls of lettuce,
peanuts, and herbs. Roll beef with a sprig of herbs, a strip of
scallion, and a sprinkling of peanuts in a lettuce leaf and dunk in
nuoc cham.
Serves 4
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