I really enjoy making and eating the foods of Southeast Asia. I make trips to the Asian grocery and buy up all kinds of different produce that aren’t found in my garden or at the local grocer. I don’t really drive but an extra five minutes to get there, the groceries cost less which makes up for the extra in gas and I usually find some gem of a new product that I have never eaten, cooked with or sometimes never even seen. It is always an adventure. This time I happened in a day or two before the Chinese New Year and in honor of the holiday they gave Lynnie a box of the funkiest most savory cookies ever. I couldn’t eat them but she loved them and this from the little girl who finds Chinese food sour.
I did something different here, something I wouldn’t normally do. Usually I would get the pan smoking hot and sear the protein but I didn’t get the wok hot enough and when meat hit metal it cooled down right away. It became a happy mistake. Instead of panicking I just let it sit. I watched as all the beef juice bubbled up around the meat and then slowly subsided until it was gone. Then the skirt steak caramelized really well and the fond, the sticky delicious stuff on the bottom of the pan, added tons of beefy flavor to the final dish.
It’s a great dish to serve with rice and a couple of nice vegetables.
1 pound 2 ounces skirt steak, sliced then minced
6 garlic cloves, minced (about 2 tablespoons)
1 1/2 tablespoons lemon grass, minced
1/2 cup shallots, julienned
3 red Thai bird chile, minced
1 tablespoon fish sauce
1 tablespoon soy sauce
2 tablespoons water
1/3 cup mint leaves, torn
1/3 cup cilantro leaves, torn
1/3 cup green onion, thinly sliced
1/4 cup peanuts, smashed
1. Heat a large wok or skillet over medium high heat. Add a tablespoon of oil to the pan and when it is warm add the minced skirt steak, garlic, lemon grass and shallot. It should cool the pan down and as it cooks liquid should release from the protein. Let it gently bubble while you occasionally stir. As the juice begins to evaporate stop stirring. Patiently wait for the meat to brown and the fond to build on the bottom of the wok or pan.
2. Add the fish sauce, soy and water. Stir the larb to combine and until almost all the liquid is absorbed. Using a spoon taste the larb and add a little salt if necessary. Stir then remove the pan from the heat.
3. Once the steak isn’t so hot but still warm stir in half the chili, mint, cilantro and green onion. Plate up the salad and then top with the remaining herbs and the peanuts. Serve.