Recipes Inspired by the Mothers of Celebrity Chefs and
Stir-fried Beef with Lemongrass
Cha Saido Droueng
By Chef Nadsa de Monteiro-Perry (more info)
- 3 tablespoons vegetable oil
- 1 1/4 lbs boneless sirloin, cut into strips 2 inches long,
1 1/2 inches wide and 1/4 inch thick
- 3 tablespoons fish sauce
- 2 tablespoons sugar
- 1/2 teaspoon salt
- 1 large onion ( about 3/4 lb ), sliced into 1/4 inch thick
- 1/4 red bell pepper, thinly sliced
- 4 scallions, split lentghwise and cut into 2 inch pieces
- 1/2 cup peanuts, roasted and coarsely ground
- Cilantro sprigs, for garnish
- 2 stalks lemongrass, thinly sliced
- 5 garlic cloves, coarsely chopped
- 1 large shallot, coarsely chopped
- 1 1/2 teaspoons peeled, coarsely chopped galangal
- 6 kaffir lime leaves, deveined
- 2 Tablespoons chopped fresh cilantro stems
- 1/2 teaspoon turmeric powder
- 2 dried New Mexico chilies, soaked, seeded and deveined,
or 2 red birds
- 2/3 cups water
1). Blend all the Paste ingredients in
a blender until smooth, 2 to 3 minutes.
2). Transfer the paste to a medium bowl, add the meat and
3). Heat the oil in a large skillet or wok over medium high
heat. Add the beef slices, stirring well, then add the fish
sauce, sugar, and salt and cook, stirring , until the sauce
is bubbling, about 3 minutes.
4). Add the onion and cook until soft and translucent, 3
to 4 minutes. Add the red pepper, scallions, and 6 tablespoons
of the peanuts.
5). Cook, stirring, for another minute. Remove from the
6). Sprinkle with the remaining 2 tablespoons peanuts and
garnish with cilantro sprigs. Serve with steamed jasmine rice.
Nadsa de Monteiro-Perry is the Executive Chef of The Elephant
Walk Boston, 900 Beacon Street, Boston, MA 02215, (617) 247-2887.
She is also Co-Executive Chef at The Elephant Walk Cambridge,
2067 Massachusetts Ave., Cambridge, MA 02140, (617) 492-6900.
The restaurants specialize in French and Cambodian Cuisine.
Nadsa de Monteiro-Perry is the daughter of Longteine de Monteiro
who has been credited with introducing Cambodian food to the