Spicy Thai Beef with Grapes Recipe

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This recipe is taken from Chef John Howie's cookbook, Passion & Palate: Recipes for a Generous Table.

Passion & Palate is a collection of stories and recipes from chef/author John Howie. The man behind this refined palate is a generous, conscientious community-builder, business and personal mentor, and thoughtful family man, who leads from his heart and lives to serve others – guests, employees, family and those in need.

Passion & Palate is endorsed by Chef Maria Hines, Coach Lenny Wilkens, Jay "The Bone" Buhner and many others. It features beautiful color photography and over 240 of your favorite recipes from Chef Howie.

Passion & Palate can be purchased at any John Howie Restaurant, or online:
http://shinshinchez.com/work/passion-palate-recipes-for-a-generous-table

For more information, visit the Facebook page:
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Servings: 4
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Ingredients

Cost per serving $0.27 view details
  • INGREDIENTS:
  • Tenderloin cut into ¼ ” thick by 1-1 ½ ” medallions 12 oz’s wt.
  • Garlic-Thai Chile Mix - recipe follows - 1 Tbsp.
  • Coriander Rub – recipe follows 2 tsp.
  • Olive Oil - 2 tsp.
  • Lime Juice – fresh 1 Tbsp. + 2 tsp.
  • Glass Noodles - run under cold water until soft - ½ cup
  • Thai Noodle Dressing – held at room temperature, recipe follows - 2 Tbsp.
  • Red and Green Grapes, 1:1 - sliced crosswise 1/8" - 1/4" - ¼ cup
  • Cilantro - sprig - 1 each.
  • GARLIC-THAI CHILE MIX INGREDIENTS: YIELD: 1 TBSP.
  • Garlic - minced - 2 tsp.
  • Thai Chile – fresh, minced - 1 tsp.
  • CORIANDER RUB INGREDIENTS: YIELD: 1 TBSP. + 2 TSP.
  • Salt – sea or kosher - 1 Tbsp.
  • Coriander - ground - 1 ½ tsp.
  • Black Pepper - ground - ½ tsp.
  • THAI NOODLE DRESSING INGREDIENTS: YIELD: ½ CUP • Ginger - peeled, cut in thin slices - 1 tsp.
  • Garlic cloves - peeled - 2 tsp.
  • Lemongrass – chopped, tender white part only - 2 tsp.
  • Kaffir lime leaf - minced - 1 ½ tsp.
  • Sugar - 1Tbsp. + 1 tsp.
  • Fish Sauce - 1 Tbsp.
  • Rice vinegar, unseasoned - 1 Tbsp. + 1 ½ tsp.
  • Sambal Olek – spicy Thai chili sauce - ½ tsp.
  • Peanut oil - 1 Tbsp. + 1 tsp.
  • Salt – sea or kosher - ¼ tsp.

Directions

  1. Season the meat with the rub and garlic-chili mix.
  2. In a sauté pan, heat olive oil until just smoking. Add marinated beef and sear on both sides.
  3. Remove from heat and add the lime juice.
  4. Place noodles in center of plate, mounding high. Place beef medallions circling noodles.
  5. Drizzle the dressing over the beef and noodles. Sprinkle grapes around top of noodles and beef.
  6. Garnish with cilantro sprig on top. Serve.
  7. GARLIC-THAI CHILE MIX PROCEDURES:
  8. Mix ingredients until evenly combined.
  9. CORIANDER RUB PROCEDURES:
  10. Combine ingredients and mix well. If mixture has been sitting, re-mix before use.
  11. THAI NOODLE DRESSING PROCEDURES:
  12. Place the ginger, garlic, lemon grass and kaffir lime leaves in processor and blend thoroughly.
  13. Add sugar. Scrape down the sides and process. Ingredients will start to become pasty.
  14. Whisk together the fish sauce, vinegar, sambal olek and peanut oil, then whisk in mixture from processor. Next whisk in the salt.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 32g
Recipe makes 4 servings
Calories 84  
Calories from Fat 60 71%
Total Fat 6.77g 8%
Saturated Fat 1.07g 4%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 348mg 14%
Potassium 37mg 1%
Total Carbs 5.98g 2%
Dietary Fiber 0.1g 0%
Sugars 4.76g 3%
Protein 0.37g 1%
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Reviews

  • Robyn Savoie
    I love spicy food...the splash of sweet from the addition of grapes, great idea. I can't wait to try this.

    Comments

    • ShaleeDP
      May 28, 2014
      oh this sounds good. I like spicy foods.

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