Grilled Ginger Beef
- 8 cups low-salt beef broth
- 2 stalks lemongrass
- 5 cloves garlic
- 1 (3-inch) piece ginger, cut in half
- 1 onion, cut in half
- 1 cinnamon stick
- 2 dried red chili peppers
- 1 (2-inch) piece of ginger, minced
- 1 small package of rice noodles
- 1 pound green vegetables
- 2 tablespoons (or to taste) soy sauce
- 6 (6-ounce) strip steaks
- Salt and pepper to taste
- 6 scallions, minced
Instructions:
Its complex, aromatic overtones will make your taste buds beg for more. It's well worth the effort.
- Place the beef broth, lemongrass, and garlic in a large pot; bring to a boil.
- In the meantime, place the ginger and onion halves, cut-side down, in a dry skillet over high heat and cook until black. Add the onion and ginger to the broth mixture.
- Place the cinnamon and dried chili peppers in the dry skillet and toast over medium heat for 1 minute; add to the broth mixture.
- Reduce the heat and simmer the broth for 1 to 2Â hours. Cool, strain, and refrigerate overnight.
- Before you are ready to eat, remove the broth from the refrigerator and skim off any fat that may have accumulated. Bring the broth to a simmer and add the minced ginger.
- Soak the rice noodles in hot water for 10 to 20Â minutes or until soft; drain.
- Blanch the vegetables for about a minute. Using a slotted spoon, remove them from the boiling water and shock them in cold water.
- Season the broth to taste with the soy sauce. Season the steaks with salt and pepper and grill or broil to your liking.
- To serve, slice the steaks into thin strips (cutting across the grain) and place them in 6 large bowls. Add a portion of noodles and vegetables to the bowls and ladle the broth over the top.