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
Ingredients:
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

Procedure:
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.

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

Procedure:
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.

Garnish:
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.