Chef Jean-Georges Vongerichten makes Thai-marinated beef with rice noodles for Julia Child.
Ingredients for 4 servings
The meat
4 well-aged and well-marbled 7- to 8-ounce top
sirloin steaks, 3/4 inch thick
About 2 tablespoons canola oil (for the final cooking)
For the marinade (1/2 cup)
1 stalk of lemongrass, ends trimmed, stalk chopped
8 lime leaves, roughly chopped, or
2 tablespoons fresh lime juice
2 small shallots, peeled and diced
1 teaspoon sugar
1/2 fresh Thai finger chile or jalapeño pepper
1 tablespoon each:
red curry paste, hot curry powder,
ground turmeric
1/4 cup coconut milk
(Thai canned variety preferred)
The noodles
1 pound rice noodles
For the vegetables
24 fine fresh snow peas
1 pound fresh Ijimeji mushrooms or
stemmed and diced shiitakes
Salt
1 tablespoon canola oil
For the sauce
1/2 cup Jus-Rôti (Light Roasted Chicken-Wing Broth)
1 tablespoon green peppercorns
1 tablespoon soy sauce
For the garnish
1/4 pound (a large fistful) of fresh chives,
buds attached if possible
2 tablespoons Red Chile Purée
Special Equipment Suggested:
An electric blender or food processor
An 8-quart kettle (for boiling the noodles)
A strainer of a size to hold the noodles submerged in the above kettle
A ribbed cast-iron stove-top grill, a griddle, or a heavy-bottomed frying pan
Tongs (for turning the steaks)
A small saucepan (for the sauce)
A 10-inch frying pan (for the mushrooms and snow peas)
A 6-inch frying pan or saucepan (for the chives)
A cutting board, a fork, and a very sharp knife (for steak slicing)
4 warm dinner plates or a large warm platter
Preliminaries – the day before:
Marinating the meat: Trim away all fat from the outside of the steaks. Puree the marinade ingredients in the blender or food processor and process until very smooth. Spread the mixture over all sides of the steaks and place them in one layer on a plate or in a glass or enameled baking dish. Cover tightly with plastic wrap and refrigerate – 4 to 6 hours at least but 12 hours are preferable.
Preliminaries – 2 hours before:
Soaking the noodles: Cover the noodles with warm water and let them soak for 2 hours.
The Snow Peas, Mushrooms, and Chives: Blanch (boil) the snow peas for 1 minute in 4 quarts of boiling water, drain at once and run cold water into the pan to stop the cooking and set the color. Drain them. Trim the ends off the mushroom clusters and then separate the mushrooms from the clusters. Cut the chives in half and discard the bottom half, then cut the remaining chives into 2-inch pieces; set aside.
The Final Cooking:
Bring 5 quarts of water to boil for the noodles. While waiting, prepare the following:
Seasoning the Jus-Rôti: Heat the jus in the small saucepan with the green peppercorns and soy sauce, simmering gently for 5 minutes, then setting it aside.
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Ingredients for 4 servings
The meat
4 well-aged and well-marbled 7- to 8-ounce top
sirloin steaks, 3/4 inch thick
About 2 tablespoons canola oil (for the final cooking)
For the marinade (1/2 cup)
1 stalk of lemongrass, ends trimmed, stalk chopped
8 lime leaves, roughly chopped, or
2 tablespoons fresh lime juice
2 small shallots, peeled and diced
1 teaspoon sugar
1/2 fresh Thai finger chile or jalapeño pepper
1 tablespoon each:
red curry paste, hot curry powder,
ground turmeric
1/4 cup coconut milk
(Thai canned variety preferred)
The noodles
1 pound rice noodles
For the vegetables
24 fine fresh snow peas
1 pound fresh Ijimeji mushrooms or
stemmed and diced shiitakes
Salt
1 tablespoon canola oil
For the sauce
1/2 cup Jus-Rôti (Light Roasted Chicken-Wing Broth)
1 tablespoon green peppercorns
1 tablespoon soy sauce
For the garnish
1/4 pound (a large fistful) of fresh chives,
buds attached if possible
2 tablespoons Red Chile Purée
Special Equipment Suggested:
An electric blender or food processor
An 8-quart kettle (for boiling the noodles)
A strainer of a size to hold the noodles submerged in the above kettle
A ribbed cast-iron stove-top grill, a griddle, or a heavy-bottomed frying pan
Tongs (for turning the steaks)
A small saucepan (for the sauce)
A 10-inch frying pan (for the mushrooms and snow peas)
A 6-inch frying pan or saucepan (for the chives)
A cutting board, a fork, and a very sharp knife (for steak slicing)
4 warm dinner plates or a large warm platter
Preliminaries – the day before:
Marinating the meat: Trim away all fat from the outside of the steaks. Puree the marinade ingredients in the blender or food processor and process until very smooth. Spread the mixture over all sides of the steaks and place them in one layer on a plate or in a glass or enameled baking dish. Cover tightly with plastic wrap and refrigerate – 4 to 6 hours at least but 12 hours are preferable.
Preliminaries – 2 hours before:
Soaking the noodles: Cover the noodles with warm water and let them soak for 2 hours.
The Snow Peas, Mushrooms, and Chives: Blanch (boil) the snow peas for 1 minute in 4 quarts of boiling water, drain at once and run cold water into the pan to stop the cooking and set the color. Drain them. Trim the ends off the mushroom clusters and then separate the mushrooms from the clusters. Cut the chives in half and discard the bottom half, then cut the remaining chives into 2-inch pieces; set aside.
The Final Cooking:
Bring 5 quarts of water to boil for the noodles. While waiting, prepare the following:
Seasoning the Jus-Rôti: Heat the jus in the small saucepan with the green peppercorns and soy sauce, simmering gently for 5 minutes, then setting it aside.
Subscribe: https://bit.ly/2CpZEK9
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Lifestyle