Ingredients
jerky:
1 pound Lean bottom round or sirloin
2 Stalks fresh lemon grass
2 small Red chile peppers – seeded
2 1/2 tablespoons honey or agave nectar
1 tablespoon fish sauce
3 tablespoons soy sauce
salad:
1-2 firm green papaya
1 daikon radish
1 lotus root
1 carrot
2-3 tablespoons walnut or grape seed oil
2-3 tablespoons rice or palm vinegar (i also use lemon & lime)
2-3 teaspoons agave nectar or honey
Preparation
Cut the beef across the grain into very thin 3 by 3 inch slices. Using fresh lemon grass, discard the outer leaves. Cut into thin slices and finely chop. Combine the chiles and sugar in a processor or mortar and pestle and pound to a fine paste. Add the chopped lemon grass, fish sauce and soy sauce and stir to blend. (use a processor if possible, to a very fine paste. Spread the paste over the beef pieces to coat both sides. Let marinate for about 45 minutes. Spread out each slice of marinated beef on a large, flat wire rack or baking sheet and bake in a preheated 400F oven - about 10 minutes.
salad prep: slice food on a mandolin using a Julienne blade.
toss with dressing mix. top with fine slices of jerky and serve with fresh mint or basil.
