Let me tell you - I am having so much fun lately teaching my Modern Asian Cooking Series.
You see, I have been all over St. Louis and its neighboring towns sharing the love for cooking Asian food. I know a lot of people out there are intimidated cooking cuisines from different cultures... but the feedback I am getting from the cooking school managers and the participants themselves are encouraging, as more students sign up for my Modern Asian cooking classes.
In my recent class in Dierberg's Edwardsville Il, I was so thrilled to see that students from my previous class came back to attend. It's was fun to see them again. There were two ladies that touched me the most, Sharon and Stella. I did not expect them to come back after my initial class but I am in awe that they are already signed up for my next class. It makes me feel blessed.
"It's my first time to taste all these flavors and spices that you introduce in class.", Sharon declares.
"We love attending your class because we learn so much not just on food but your culture as well", Stella proclaims.
It is such a pleasure to share something that for me seems so mundane, but for others it's something new and interesting. Something as simple as mincing lemongrass can be daunting for someone not familiar with this herb (or grass).
Just like what Lisa (one of my Dierberg's Southroads students) said: "I never used lemongrass before because who knew how to use a tall stem like that?"
So today I thought of sharing with you
GRILLED LEMONGRASS BEEF
1- 1.5 lb beef thinly sliced
2 tbsps fish sauce
2 tbsp brown sugar
2 cloves garlic, minced
2 stalk of lemongrass, minced (How to mince lemongrass)
2 tbsp chili oil (optional)
Whisk all of the fish sauce and brown sugar and garlic together.When the brown sugar is dissolved, add the beef and minced lemongrass. Mix thoroughly. Grill the beef. If you don't have a griller you may heat up a skillet, when it's hot enough, place one layer of beef and pan fry each side. You will hear it sizzle.
You should keep an eye on it as it carmelizes easily. You may want the edges to be brown and crunchy but not burnt. Add more minced lemongrass and minced garlic. Give it a quick stir and voila, it's ready.
Transfer to a serving plate. Serve with the dipping sauce by mixing:
1/4 tsp siracha
2 tbsp fish sauce
1 tsp brown sugar
juice from a large lime/lemon
1 clove minced garlic