← Nouns Cooking · Thai

Ingredients

• 700 g sirloin, rump or flank steak
• 1½ tbsp Oyster sauce
• 1 tbsp Golden Mountain sauce or light soy sauce
• 1 tsp Palm sugar, grated
• 2 cloves Garlic, pounded
• ½ tsp Black pepper, crushed
• 3 tbsp Fish sauce
• 4 tbsp lime juice
• 1 tsp tamarind concentrate (optional)
• 2 tsp Palm sugar
• 2 tsp toasted chilli flakes
• 1 tbsp toasted rice powder (khao khua)
• 1 Shallot, finely sliced
• 1 handful Coriander (cilantro), chopped
• 600 g steamed sticky rice
• 1 Cucumber, sliced
• 1 lettuce or cabbage wedges

Method

1. Rub the steak with the oyster sauce, soy sauce, palm sugar, garlic and pepper. Leave to marinate in the fridge for 1 hour (or up to overnight), then take it out 20 min before grilling.
2. Make the jaew: stir the fish sauce, lime juice, tamarind and palm sugar until the sugar dissolves, then add the chilli flakes, toasted rice, shallot and coriander. Taste: it should be sour first, then salty, with a little sweetness.
3. Heat a grill, barbecue or griddle pan until very hot. Cook the steak for 3–4 minutes per side for medium-rare, until well charred outside.
4. Rest the steak for 5 min, then slice thinly against the grain.
5. Serve the beef with the jaew for dipping, sticky rice and crisp raw vegetables.

Tips

• Make toasted rice powder by dry-roasting raw sticky rice until deep golden, then grinding it.
• Oyster sauce and soy contain wheat; swap for fish sauce and a pinch of sugar for gluten-free.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand ImportFood Thai Caliente