By Daniel Long, de Young
Museum, San Francisco , CA
Participant: Cooking for
Solutions Conference 2006
(use organic ingredients when available)
1-1/4 Ibs. Beef (top sirloin, cross rib, tri-tip or similar
1/2 bunch Mint
1/2 bunch Cilantro
2 tbls. fresh Ginger (chopped)
2 tbls. fresh Garlic
2 tbls. fresh Lemon Grass
1 fresh red Fresno Chile, (chopped-seeded if you like
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)
Divide the beef between the warm rolls. Top each with
additional dressing, if desired, and with fresh cilantro
and/or Thai basil.
Great Related Links:
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 www.seafoodwatch.org.