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Charcoal Grilled Beef with hot sweet sauce


This yang has an accompanying assertive sauce that is the perfect balance of the flavor of beef. It is great with an icey cold beer or a nice red wine such as Zinfandel or an Italian chianti.

I have also made this using bison which is a very healthy alternative to beef. The smokiness of grilling the meat over wood or charcoal is key to making a fragrant dish.

You grill the beef over smoking charcoal. Perfect with a salad.

Charcoal Grilled Beef with Hot Sweet Sauce(Neua Yang)


SAUCE INGREDIENTS:

2 tabs lime juice
2 tabs fish sauce
2 tabs dark sweet soy sauce
6 tabs shallots sliced thinly
1 tabs date palm sugar (or honey)
1 tab pkrik phom (powdered dried roasted red chiles)
2 tabs of sliced green onion
2 tsp coriander/cilantro leaf chopped

1 pound tender steak of your choice

Combine the ingredients to make the sauce. Adjust balance with additional sugar, lime or chile as to your taste.

Arrange lettuce leaves on the serving platter with some thinly sliced cucumbers and lime wedges.

Barbecue the steak to medium rare and then slice 1/8" thick slice. Then cut into 2" pieces.

Place on the lettuce lined serving platter, and pour the sauce over the steak.

Served as a one-plate dinner, this serves two hungry diners, with a salad and rice it would serve 3 or 4.

Accompany with the usual Thai table condiments (prik phom, sugar,and prik dong [red chilis in vinegar])

Chile Vinegar Condiment (Prik dong)

Thai Condiments

In Thai Cuisine there are several popular condiments. All can be made at home preferably at least one week before serving so as to allow maturing of flavours. I just keep them together in my refrigerator in a plastic tub, shoe box size.

Slice 2/3 cup Phrik Kee Nue (Thai Birdís Eye chiles)
or
Prik Chee Fa (Thai Dragon chiles)

Place chiles in a glass jar (1 pint size), Fill with rice vineagar. For a real zip I use coconut vinegar.


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Content copyright © 2014 by Mary-Anne Durkee. All rights reserved.
This content was written by Mary-Anne Durkee. If you wish to use this content in any manner, you need written permission. Contact Mary-Anne Durkee for details.

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