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 Aris' Pairing For This Dish: 2004 Swings & Roundabouts - Cabernet Sauvignon |
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Ingredients
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Lemongrass Beef Marinade
3 tablespoons fish sauce
1 1/2 tablespoons chili oil
1 1/2 tablespoons cup sweet chili sauce
3 tablespoons brown sugar
1/2 stalk lemongrass, finely chopped
2 lbs flank steak, trimmed.
Yellow Curry
2 tablespoons yellow curry paste
1/2 onion, finely diced
1 8 oz can coconut milk
Salt and sugar to taste
Noodles
8 oz medium chinese wheat noodles
1 cup bok choy, blanched and chopped
2 cups spinach, blanched
1 cup julienned carrots, blanched
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Preparation
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Lemongrass Beef Marinade
Combine all ingredients in a large container. Add in flank steak and coat. Marinate overnight or for at least one hour. Grill to medium rare. Allow to rest at room temp for 5 minutes and slice against grain.
Yellow Curry
Process the onions and curry paste together in a food processor until smooth. Sauté the mix for a few minutes, then add coconut milk. Bring to a simmer. Add salt and sugar as needed. Set aside.
Noodles
Cook Noodles in boiling salted water until al dente. Drain, and toss with chopped and blanched bok choy, spinach, and julienned carrots. Distribute to bowls and ladle hot yellow curry sauce over. Garnish with thinly sliced scallions, cilantro, and lime sections. Top with warm steak. |
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