| Level: | Easy |
| Total: | 2 hr 10 min |
| Prep: | 2 hr |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1 pound beef rib eye
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 5 small dried red chiles
- 1/4 cup Thai fish sauce
- Juice of 2 limes
- 1 teaspoon palm or brown sugar
- 1 teaspoon soy sauce
- 1 tablespoon roasted rice powder
- 2 scallions, finely chopped
Instructions
- Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
- Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
- Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 341 |
| Total Fat | 23 g |
| Saturated Fat | 10 g |
| Carbohydrates | 12 g |
| Dietary Fiber | 1 g |
| Sugar | 5 g |
| Protein | 24 g |
| Cholesterol | 77 mg |
| Sodium | 2775 mg |
Reviews
This is an excellent marinade. What a pleasant suprise. However, the left overs are not good. It really tastes different the next day.
It is all found in Nancy McDermotts book “Real Thai” published and copyrighted 1992
Exact same ingredient list/amounts even in same order
c.1997, M.S. Milliken & S. Feniger, all rights reserved is a joke.
They better call their lawyers.