Thursday, 19 May 2011 07:30
This month Adam is highlighting his new partnership with Shire Gate Farms with this fantastic recipe. Adam supports grass-fed beef for its Conjugated Linoleic Acid (CLA) content due to its ability to graze on what nature intended. CLA is your performance enhancer acting as an anti-inflammatory, fat burner and lean muscle grassbuilder.
Grass-fed beef requires quick cooking times and that fits this dish perfectly. All you need is a hot grill some Shire Gate Sirloin and a few minutes cooking time. Traveling through SE Asia is a gastronomic adventure with roadside food stands the whole way. This dish will take you there.
For the Marinade:
- 3 stalks Lemongrass, trimmed and minced
- 3 cloves Garlic,
- 2 Shallots, chopped
- 2 Scallions, trimmed and chopped
- 1 1/2 inch piece ginger, chopped
- 3 T Fish Sauce
- 2 T Lime Juice
- 2 T Toasted Sesame Oil
- 1 1/2 T Water
- Sea Salt
- 2 Serrano Chiles (optional)
- 1 Pound Shire Gate Farm Sirloin
In food processor add Lemongrass and Garlic and blend. Add shallots, scallions, ginger and chiles and blend. Add remaining ingredients and pulse to a runny paste.
Thinly slice Beef crosswise against grain, a little less than a 1Ž4 inch. Add beef to marinade and let sit 2-3 hours. At the same time soak skewers in water. Thread beef slices onto skewers lengthwise.
Bring grill to high heat. Oil grill with coconut or olive oil and place skewers on. Cook 2-3 mins for nice sear and turn. Cook another 2-3 mins and remove.
Serve with lettuce leaves, thin slices of cucumber, fresh mint.
For a quick Peanut Sauce:
Mix together 1/2 cup chunky peanut butter, 2 Tbs rice wine, apple cider, or brown rice vinegar, 1 Tbs toasted sesame oil, 1 tsp soy sauce, 1 tsp honey and 1 tsp water.
