- 1/4 cup fish sauce
- 2 Tbsp. sesame oil
- 2 Tbsp. dry sherry
- 1 Tbsp. minced shallot
- 1 Tbsp. minced scallions , white and green parts
- 1 Tbsp. minced, peeled lemongrass
- 1 Tbsp. soy sauce
- 1 1/2 pounds partially frozen sirloin strip steak , fat trimmed (2 1/2 to 3 inches think)
- 6 stalks lemongrass , peeled and trimmed to 1/4-inch diameter and cut into 12 pieces, 6inches each
- 1 Tbsp. sugar
- 1/8 tsp. cornstarch
- 2 Tbsp. sunflower oil or canola oil
Whisk the sugar and cornstarch into the reserved sauce.
In a sauté pan large enough to hold the rolls, heat the oil over medium-high heat, and when hot, cook the rolls, seam-side down, for about 1 minute or until browned. Use tongs to turn the rolls very gently and continue to cook for another minute or so to brown on all sides. The meat is wrapped loosely around the lemongrass and so you will have to use great care.
Drizzle the reserved sauce over the rolls and cook for 3 to 4 minutes longer or until the sauce is heated through. Serve immediately.
Note: It's important that the steak be 2 1/2 to 3 inches thick so that when it's sliced, the pieces will be wide and thin enough. Partially freezing the meat makes it easy to slice. Put the meat in the freezer about an hour before you will slice it.
With Asian-style dishes with lemongrass and fish sauce try a wine that accentuates the sweetness but that can stand up to the protein. The citrus in Sauvignon Blanc is perfect for this. We recommend The Crossings and Cloudy Bay, both from New Zealand.
For true indulgence you can't beat a late-harvest Riesling or Semillon. The sweetness and velvety texture of these wines are a treat and will balance the dish. We suggest Mer Soleil "Late" and Inniskillin.
Copyright © 2009 by Morton's Restaurant Group, Inc. All rights reserved.
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