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Ingredients
Scale
- 1 lb rib eye steak or strip sirloin, flat iron steak, flank steak (1-inch thick)
- 2 teaspoons vegetable oil (or any neutral oil)
- 1 tablespoon oyster sauce (or vegetarian stir fry sauce)
- 1 tablespoon palm sugar (finely chopped, or brown sugar or coconut sugar)
- 1 tablespoon lime juice
- 1 tablespoon regular soy sauce
- 2 teaspoons garlic (minced)
- 2 teaspoons vegetable oil (or any neutral oil)
- 1 tablespoon tamarind pulp
- 3 tablespoons hot boiling water (to make tamarind paste)
- 1 teaspoon uncooked glutinous rice (or jasmine rice)
- 1 tablespoon palm sugar (finely chopped, or brown sugar or coconut sugar)
- 1 tablespoon shallots (finely diced)
- 1 tablespoon cilantro (finely chopped)
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- ½ teaspoon Thai chili flakes (or Korean red pepper flakes)
Instructions
- Combine marinade ingredients in a bowl and whisk until blended.
- Coat the steak with the marinade and let it rest for about 15 minutes.
- Prepare tamarind paste by dissolving tamarind pulp in hot water and straining.
- Toast the rice until golden brown, then grind to a fine powder.
- In a bowl, mix tamarind paste, rice powder, fish sauce, palm sugar, shallots, lime juice, and chili flakes for the dipping sauce.
- Heat vegetable oil in a pan, sear the steaks 3-4 minutes per side, then rest for 10 minutes.
- Serve sliced steak with the dipping sauce and optional jasmine rice or salad.
Notes
Using a digital thermometer helps achieve the perfect doneness.
Letting the steak rest after cooking preserves juice for a more enjoyable meal.
Consider alternatives for a vegetarian version with grilled portobello mushrooms or firm tofu.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Searing
- Cuisine: Thai
Nutrition
- Calories: 400
- Sugar: 6
- Sodium: 900
- Fat: 24
- Saturated Fat: 9
- Unsaturated Fat: 12
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 36
- Cholesterol: 80