Sliced Steak with Hot and Sour Sauce Recipe
 This
recipe is also known as "Yam Neua Yang Nahm Toke" in Thai, which
literally means beef grilled on burning hot charcoal till the juices
fall. This northern salad is eaten with sticky rice and is perfect with
beer, Thai whisky or wine. Serve the salad with raw vegetables such as
green cabbage.
Ingredients: (Serves 4)
350 g/12 oz lean sirloin, rump or fillet
steak
2 tablespoons fish sauce
4 tablespoons lime juice
1 teaspoon sugar
¼ teaspoon roasted chili powder
3-4 Asian shallots, finely sliced
A few lettuce leaves, to serve
20 g/½ cup roughly chopped cilantro
(coriander) leaves, for garnish
15 g/¼ cup roughly chopped mint leaves, for
garnish
Method:
Heat a barbecue or broiler (grill) to
medium. If using a grill, line the tray with foil. Put the beef on the
grill rack and sprinkle both sides with salt and pepper. Cook for 5-7
minutes on each side, turning occasionally. Fat should drip off the meat
and the meat should cook slowly enough to remain juicy and not burn.
Using a sharp knife, slice the cooked beef crossways into strips.
Mix the fish sauce, lime juice, sugar and
chili powder in a bowl. Add the Asian shallots and the slices of beef.
Taste, then adjust the seasoning if necessary.
Line a serving plate with lettuce leaves,
then spoon the mixture over the leaves. Sprinkle with cilantro and mint
leaves.
Happy Cooking,
Carol |
