Brussels sprouts and steak stir-fry

by Sarah Steimer

We ate this after (stupidly) going grocery shopping on a Saturday. It was basically the best reward ever and didn’t take long at all.

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Grilled lemongrass chicken on skewers

by Sarah Steimer

I served the chicken over a tossed salad of carrots, green onion, cucumber, cilantro and spinach.

For the chicken:

• 2 stalks lemongrass, peeled and chopped
• 1 shallot, finely chopped
• 1 clove garlic, minced
• 1 teaspoon ginger, grated
• 1 birds eye chili, seeded and chopped OR I used a combination of jalapeños and crushed red pepper
• 1 tablespoon sugar
  

  The few things that fit on my little Chicago patio: A table, grill, herbs and beer.

• 1/2 tablespoon oyster sauce
• 1 tablespoon fish sauce
• 1 tablespoon olive oil
• 1 pound chicken breast, cut into cubes

Place the chicken in a glass or tin pan. Whisk together all other ingredients and pour over the chicken, stirring to coat. Refrigerate for at least one hour.

When ready, skewer the chicken. Grill over medium heat for about 5-8 minutes on each side or until grill marks appear and the chicken is cooked through.

Vietnamese dipping sauce:

• 1 clove garlic, minced
• 1 birds eye chili, chopped OR about 1 tablespoon or so crushed red pepper
• 1/2 cup warm water
• 1/4 cup fish sauce
• 1 teaspoon rice vinegar
• juice from 1 lime
• 1 tablespoon sugar

I had a few leftover stalks of lemongrass from my Thai lemongrass iced tea and went searching for recipes – this guy won, hands down.

Whisk together all ingredients. Use as a dipping sauce or salad dressing with the chicken.

Recipe adapted from: Closet Cooking

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