Stir Fried Lemongrass Beef With Asian Greens Recipes

VIETNAMESE LEMONGRASS BEEF AND NOODLE SALAD

Steps:

• In a small bowl combine sugar, rice vinegar and lime juice and stir to dissolve. Add fish sauce, garlic, ginger, chiles and 1/2 cup water and stir together. Let sit for 15 minutes for flavors to meld. (May be prepared a day ahead and refrigerated.)
• Bring a large pot of water to the boil. Add rice noodles, stir and turn off heat. Let noodles soften (5 to 8 minutes, depending on brand), then drain and rinse with cold water. Leave in colander at room temperature.
• Meanwhile, combine beef, fish sauce, sugar, garlic and lemon grass in a bowl. Massage seasoning into beef and let sit for 15 minutes.
• Line a serving bowl or four individual large wide soup bowls with a few lettuce leaves and top with noodles.
• Heat the oil in a wok over high heat. When wok is nearly smoking, add beef and quickly stir-fry until lightly browned and just cooked, about 2 minutes. Work in batches if necessary so meat browns and doesn't steam. (If you do not have a wok, you may use a cast iron skillet and work in batches.)
• Top noodles with cooked beef, scallions, carrot, cucumber and daikon. Sprinkle with herbs, crushed peanuts and fried shallots (add sprouts if using). Drizzle lightly with dipping sauce and pass remaining sauce at table.

STIR-FRIED BEEF AND GREENS

Steps:

• Season 1 1/4 pounds beef sirloin, cut into 2-inch-long slices about 1/4 inch thick, with 1/4 teaspoon each salt and pepper. In a large skillet, heat 1 tablespoon canola oil over medium-high heat. Add beef to skillet; cook, tossing occasionally, until brown, 2 to 3 minutes. Transfer to a plate with a slotted spoon.
• Reduce heat to medium. Add 1 tablespoon minced fresh ginger and 3 stalks celery, sliced 1/2 inch thick diagonally; cook until celery is soft, about 4 minutes.
• Add 2 bunches watercress, trimmed and washed; toss until wilted, about 1 minute. Return beef with any juices to skillet; stir in 1 tablespoon toasted sesame oil, 1 tablespoon rice vinegar, and 1 tablespoon soy sauce. Serve hot over rice.

STIR-FRIED LEMONGRASS BEEF WITH ASIAN GREENS

Steps:

• Freezing the meat for 30 minutes will make it easier to slice.
• Freeze beef 30 minutes.
• Using large nife, thinly slice beef crosswise.
• Mix meat, lemongrass, 3 tablespoons fish sauce, soy sauce, 3/4 teaspoon sugar and garlic in a large bowl.
• Sprinkle generously with black pepper.
• Let stand at room temperature for 30 minutes or chill up to 3 hours.
• Whisk 3 tablespoons oil, lime juice, shallot, chili, 1 tablespoon fish sauce and 3/4 teaspoon sugar in bowl to blend.
• Season dressing with salt and pepper.
• Let stand at room temperature for 30 minutes.
• Place mustard greens, bok choy, onions and basil in large bowl.
• Add 3/4ths of dressing and toss to coat.
• Season salad with salt and pepper.
• Heat 1 tablespoon oil in heave large skillet over high heat.
• Working in 2 batches, stir-fry meat until cooked to desired doneness, about 35 seconds for rare.
• Add to greens.
• Add remaining dressing and toss to combine.
• Serve immediately.