Grilled Beef Salad

From Recidemia English
Jump to: navigation, search


  1. 1 tablespoon Sugar
  2. 1/3 cup soy sauce
  3. 2 lbs Beef rib eye steaks, 1 inch thick
  4. 1 teaspoon Sugar
  5. 1/4 cup fresh lime juice
  6. 1/4 cup asian fish sauce (naam pla)
  7. 1-2 teaspoon coarsely ground dried red chilies
  8. 1/4 cup finely chopped fresh cilantro
  9. 1/4 cup finely chopped fresh mint
  10. 1/4 cup minced shallots
  11. 1 tablespoon toasted rice powder
  12. 2 scallions, finely chopped


  1. fresh mint sprigs


1. Dissolve 1 tablespoon Sugar in soy sauce and put in a large resealable plastic bag and add steaks, pressing out excess air.

2. Marinate, turning once, chilled, at least one hour.

3. Preheat grill.

4. Drain steaks, discarding marinade, and grill 4 to 6 inches over glowing coals about 4 minutes on each side for medium-rare.

5. Let stand 5 minutes before cutting into 1/4-inch thick slices.

6. Toss Steak with remaining teaspoon Sugar and remaining ingredients.

7. Toasted rice Powder: toast 1/4 cup raw sticky or jasmine rice in a dry small heavy skillet over moderate heat, shaking skillet, until golden, 4 to 6 minutes.

8. Cool rice and grind to a coarse powder with a mortar and pestle or in an electric coffee grinder.