Serve rice bowls to use up inventory, boost profits and explore your culinary creativity. This bowl employs Thai flavors and flank steak. Feel free to substitute almost any cut of grilled beef and any aromatic U.S.-grown rice.
For the marinade 1. Combine the lemon grass, ginger, garlic, curry paste, sugar and fish sauce in a bowl. Add the beef strips; toss to coat, cover and refrigerate for at least 1 hour.
minced ginger
1 tbsp.
minced garlic
3 clove
red curry paste
1 1/2 tbsp.
sugar, preferably palm sugar
3 tbsp.
fish sauce
1/3 c.
beef flank, cut in 1X4X1/8 inch strips
3 lb.
minced garlic
2 tsp.
For the peanut sauce 2. Heat the oil in a skillet. Add the garlic, shallot, curry paste, lime zest and lemon grass. Stir-fry until aromatic. Add the coconut milk, tamarind, fish sauce, sugar, lime juice and peanut butter. Simmer for about 8 minutes, or until the consistency of unbeaten cream. Taste and adjust seasoning.
minced shallot
2 tbsp.
red curry paste
1 tbsp.
minced lime zest
1 tsp.
minced lemon grass
1 tbsp.
(13-1/2-ounce ) coconut milk
1 can
tamarind pulp
2 tsp.
fish sauce
2 tbsp.
sugar, preferably palm sugar
2 tbsp.
lime juice
1 tbsp.
crunchy peanut butter
1/2 c.
vegetable oil
2 tbsp.
6-inch bamboo skewers, soaked (optional)
36 each
For the beef 3. Remove the beef from the marinade; discard marinade. If using skewers thread a strip of beef onto each skewer.
Just before service, grill the skewered beef over a high fire until browned (about 1 1/2 minutes). If not skewered, griddle cook over the highest heat possible until browned.
cooked U.S. Jasmine rice*, hot
3 qt.
To serve 4. Place 1 cup hot rice in a deep bowl. Top with lettuce, carrots, bean sprouts and herbs. Dress lightly with vinaigrette. Place 3 strips of beef on top; drizzle with peanut sauce and garnish with chopped cilantro and peanuts.
