Steak Kelaguen
Another of Skip's favorites from Guam, Some of these recipes are hard for me to measure exactly as they were fiesta recipes, made in huge quantities, But, actually they don't have to be measured exactly, Just 'til they're good to you! This is a Chamoru recipe but it is also very similar lo a dish made by Thai friends of ours. It's hot but great food in the summer when eating light is the order of the day.
Category: Main Dishes
Created by: Karlene Hart
Ingredients
cucumber sliced
lettuce cleaned and torn into bite-sized pieces
2 to 3 lemons
onion (sweet) sliced
salt and pepper to taste
Sugar to taste (optional)
2 to 3 pounds beef sliced very thin (1/4") then into Strips
1 Cup Soy sauce
Thai pepper sliced
Instructions
Stir-fry the beef in a very small amount of oil - to your tastes.
It doesn't have to be cooked completely - medium rare is more tender than well done. Line a platter or bowl with the lettuce. Arrange cucumbers and onions on the lettuce. Add the meat to the center. Mix the soy sauce, lemon, salt & pepper, hot peppers, pour over the 'salad'. We like ours "lemony' but if it's too tart for you sugar can be added. This is also very good with cilantro or Asian (purple-stemmed) basil chopped up and added. Use any beef cut you like. I have used roast, steak, etc. - the more tender the meat, the better the dish. True beef kelaguen is just the meat with the sauce (no sugar or spices). Chicken kelaguen is very similar but uses chopped roasted chicken and coconut milk powder. The Thai version adds the cucumbers, lettuce, onions and basil.
Uploaded by: geoschmo@gmail.com