Beef Satay Rice Bowl
Yield: 6 portions (2 pieces each portion)
Watch the video.
| Ingredients | Amounts |
|---|---|
| Beef, flank, cut 1" x 4" x 1/8" thick | 1 ½ lb. |
| Marinade | |
| Lemon grass, minced | 1 Tbsp. |
| Ginger, minced | 2 tsp. |
| Garlic cloves, minced | 2 ea. |
| Red curry paste | 2 tsp. |
| Palm sugar | 2 Tbsp. |
| Fish sauce | ¼ cup |
| Bamboo skewers, 6", soaked in hot water for 1 hour, optional | 18 ea. |
| Vegetable oil, optional | 3 Tbsp. |
| Peanut sauce | |
| Vegetable oil | 1 Tbsp. |
| Garlic, minced | 1 tsp. |
| Shallots, minced | 1 Tbsp. |
| Red curry paste | 1&Frac12; tsp. |
| Lime zest, minced | ½ tsp. |
| Lemon grass, minced | 2 tsp. |
| Coconut milk, 13½ oz. can | ½ ea. |
| Tamarind pulp | 1 tsp. |
| Fish sauce | 1 Tbsp. |
| Palm sugar | 1 Tbsp. |
| Lime juice | 1 tsp. |
| Crunchy peanut butter | ¼ cup |
| U.S. jasmine rice, cooked | 6 cups |
| Tender lettuce, cut into ribbons | 1 cup |
| Carrots, julienned | ¾ cup |
| Bean sprouts | ½ cup |
| Mint leaves, torn | 24 ea. |
| Basil leaves, torn | 24 ea. |
| Cilantro, chopped | for garnish |
| Peanuts, toasted | for garnish |
Method
- Combine ingredients for the marinade, and marinate meat for a minimum of 1 hour.
- To grill, thread the beef on the skewers. If you plan on searing the meat in a hot pan instead, do not skewer.
- To prepare the peanut sauce: Heat the oil. Add the garlic, shallots, red curry paste, lime zest, and lemon grass. Stir-fry until aromatic.
- Add the coconut milk, tamarind, fish sauce, palm sugar, lime juice, and peanut butter. Simmer for 5 to 10 minutes, or until the consistency is that of whipping cream.
- Taste and adjust seasoning.
- Divide the rice between 6 deep serving bowls. Top the rice with the lettuce, carrots, bean sprouts, and herbs. Dress lightly with a drizzle of lemon grass vinaigrette.
- Grill the skewered satays (or sear the un-skewered meat in a hot sauté pan filmed with vegetable oil) just before service. This should take about a minute and a half.
- Top the rice bowls with the cooked beef and drizzle with peanut sauce. Garnish with cilantro and toasted peanuts, and serve the remaining sauce on the side.
Note: May be served on U.S. basmati or long-grain white or brown rices if desired.