Thai Beef Hero
By Daniel Long, de Young Museum, San Francisco , CA

Chef Participant: Cooking for Solutions Conference 2006

Serves 6

Ingredients: (use organic ingredients when available)
1-1/4 Ibs. Beef (top sirloin, cross rib, tri-tip or similar cuts, grass-fed)

Beef Marinade

1/2 bunch Mint
1/2 bunch Cilantro
2 tbls. fresh Ginger (chopped)
2 tbls. fresh Garlic (chopped)
1 Shallot (chopped)
2 tbls. fresh Lemon Grass (chopped)
1 fresh red Fresno Chile, (chopped-seeded if you like less spice)
1/2 cup Sesame Oil
1 cup Soy Sauce
1/4 cup Brown Sugar

Process all the above ingredients, except soy sauce and brown sugar, in a food processor to make a paste. Use one-half of the marinade to coat beef; let marinate for 4 hours or overnight. Save other half to make the dressing. After 4 hours or longer of marinating the beef, mix soy sauce and sugar together until sugar dissolves. Coat the beef, let stand in this marinade for 10 minutes, then roast in a preheated 375 F oven for 30-45 minutes, until internal temperature is 135 F. Remove from oven, let rest for 15 minutes, then chill in refrigerator. When cold, slice beef very thin.


Half of the reserved Herb Paste
2 Limes (squeezed)
1/4 cup Soy Sauce
1 tbls. Fish Sauce
2 tbls. Water

Mix reserved herb paste and liquid ingredients. Strain and save liquid for the dressing. Discard solids. Heat a large saute pan or flat grill and sear sliced beef until brown and hot; add one-half of the dressing.

6 Brioche Torpedo Rolls (toasted)
1/2 cup whole Cilantro Leaves
4 Thai Basil Leaves (chiffonade)

To Serve:
Divide the beef between the warm rolls. Top each with additional dressing, if desired, and with fresh cilantro and/or Thai basil.

Other Great Related Links:
Cooking for Solutions
Beef Recipes

Healthy Choices, Healthy Oceans Cooking for Solutions and the Monterey Bay Aquarium's Seafood Watch Programs are empowering seafood consumers and businesses to make choices for healthy oceans.
To learn more, visit


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