Grilled Asian Beef Ribbons Recipes

GRILLED RIBBONS OF THAI-STYLE STEAK

Steps:

• Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
• In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
• Preheat an outdoor grill.
• Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
• Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
• Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
• In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
• Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
• Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.

GRILLED KOREAN-STYLE BEEF SHORT RIBS

Steps:

• Mix pear slices, sherry wine, soy sauce, rice vinegar, brown sugar, garlic, ginger, hoisin sauce, hot chili paste, and sesame oil in a blender until smooth, about 4 minutes.
• Arrange short ribs in a 9x13-inch baking dish and coat completely with marinade. Cover baking dish with plastic wrap and transfer to the refrigerator to marinate for 8 to 12 hours.
• Remove short ribs to a plate and blot dry with paper towel to remove excess marinade.
• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• Grill short ribs until firm, hot, and slightly pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C).