Lemongrass Marinated Beef Wraps Recipes

Steps:

• 1. To make the marinade, combine the lemongrass, garlic, fish sauce, red pepper, black pepper and corn starch in blender or food processor. Once it's a paste, combine it with the steak in a bowl and mix until it coats the beef evenly. Cover it and let it sit for at least 30 minutes. 2. Heat a wok or cooking pan on high and add the oil. Turn the burner down to medium to stir-fry the red onions for about 30 seconds, then add the rice wine and let the onions soften (it should take about a minute). 3. Add the marinated steak and continue cooking for five to 10 minutes, or until the beef is coated with the rice wine and onion mixture. 4. Serve the beef and onions on a plate, topped with the cilantro and roasted peanuts. Wrap the mixture in lettuce leaves and dip in the sauce of your choice.

Steps:

• Make marinade:
• Thinly slice lower 6 inches of lemongrass stalks, discarding remainder of stalks. In a food processor or blender finely grind together sliced lemongrass and garlic. Add remaining marinade ingredients and blend well.
• In a large resealable plastic bag combine marinade and steak and seal bag, pressing out excess air. Marinate steak, chilled, turning bag once or twice, at least 4 hours or overnight.
• In a large bowl soak noodles in hot water to cover 15 minutes, or until softened and pliable.
• Prepare grill (or preheat broiler). Bring a kettle of salted water to a boil for noodles.
• Discard marinade and grill steak on an oiled rack set 5 to 6 inches over glowing coals 3 to 5 minutes on each side for medium-rare. (Alternatively, steak may be broiled on rack of a broiler pan about 3 inches from heat about same amount of time.) Transfer steak to a cutting board and let stand 5 minutes.
• While steak is cooking, drain noodles in a colander and cook in boiling water 30 seconds to 1 minute, or until just tender. In a colander drain noodles and rinse under cold water to stop cooking. Drain noodles well.
• In a large bowl toss noodles with herbs and half of nuoc cham. Divide cucumber among 4 bowls or plates and top with noodles. Sprinkle each serving with 1 to 1 1/2 teaspoons rice powder. Thinly slice steak on the diagonal and divide among noodles, mounding it. Sprinkle chilies over each serving and garnish with herb sprigs. Serve remaining nuoc cham on the side.

Steps:

• Process lemon grass, garlic and chili sauce until it turns into a fine paste.
• Combine paste and all other ingredients and mix well.
• Marinade is ready to use after sitting for about 1 minutes.
• Recipe yields enough marinade for 1-2 pounds of meat.
• You can save the tops of the lemon grass to season soups and stocks or you can steep it with your tea to make lemon tea.
• Simply put in zip-lock bag and freeze until needed.