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| Beef in Lettuce Leaves with Soy-Ginger Dipping
Sauce |
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| Materials: |
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| 1 1/4 LB. filet mignon |
24 lettuce leaves |
| 1 small cucumber, cut into thin
matchsticks |
| 1 carrot, cut into thin matchsticks |
6 scallions. |
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| Sauce Ingredient:
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| 1 C. of low-sodium soy sauce |
3 large garlic cloves, minced |
| 1 T. of grated fresh ginger |
1 T. of sugar |
| 1/4 T. of freshly ground black
pepper |
| 3 T. of sesame seeds |
1 T. of sesame oil |
| 1/4 C. of sake |
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| Procedures: |
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- Combine all the sauce ingredients in a big bowl. Finely
chop 3 of the scallions and add them to the marinade. Set
aside.
- Slice the filet into 1/4 inch thin pieces, and marinade
with the sauce at the room temperature for 1 hour.
- Heat the oven to 375 degrees. Heat a large grill pan over
high heat. While the pan is heating, thread beef slices
onto each skewer. Place the meat on the grill and cook until
medium or medium-rare, about 1 minute per side, and arrange
on the plate.
- Arrange the lettuce leaves on a serving platter and cut
2 of the remaining scallions into matchsticks. Fill each
leaf with the cucumber, scallion, and carrot matchsticks.
- Bring the remaining marinade to a boil in a saucepan.
Boil the sauce for 1 minute, then transfer it to a serving
dish. Thinly slice the remaining scallion and add it to
the sauce.
- Place beef skewer in the lettuce and serve with the sauce.
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