Description
A quick, strong-flavored weeknight meal featuring grilled beef served with a tart, spicy dipping sauce.
Ingredients
Scale
- 1 lb flank steak or sirloin
- 2 tablespoons vegetable oil
- 2 tablespoons fish sauce
- 1 tablespoon soy sauce
- 2 tablespoons lime juice
- 1 tablespoon brown sugar
- 1 – 2 Thai bird’s eye chilies, chopped (adjust to taste)
- 1 clove garlic, minced
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons roasted rice powder (optional)
- Salt and pepper, to taste
- For the dipping sauce:
- 1 tablespoon fish sauce
- 1 tablespoon lime juice
- 1 tablespoon brown sugar
- 1 – 2 tablespoons chopped Thai bird’s eye chilies
- 1 tablespoon minced shallots
- 1 tablespoon chopped fresh cilantro
Instructions
- Prepare the marinade by mixing vegetable oil, fish sauce, soy sauce, lime juice, brown sugar, chopped chilies, minced garlic, and a pinch of salt and pepper in a bowl.
- Coat the flank steak in the marinade and refrigerate for at least 1 hour, ideally overnight.
- Prepare the dipping sauce by mixing fish sauce, lime juice, brown sugar, chopped chilies, minced shallots, and chopped cilantro in a separate bowl.
- Preheat the grill or grill pan over medium-high heat.
- Remove the beef from the marinade and grill for 4-6 minutes per side for medium-rare.
- Let the beef rest for about 5 minutes before slicing thinly against the grain.
- Serve the sliced beef with fresh cilantro and roasted rice powder, with the dipping sauce on the side.
Notes
Marinating enhances flavor. Letting the steak rest keeps it juicy. Excess dipping sauce can be stored for up to 3 days in the fridge.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Thai
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 7g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 70mg