Ease of preparation rating: Medium.
Yield: 3-4 servings.
Neua Yang
Ingredients
3 portions of beef flank steak (6oz. each or 180g each)
1 tablespoon (15ml) oyster sauce
3 tablespoons (45ml) fish sauce
1 tablespoon (15ml) soy sauce
1 tablespoon (15ml) dark soy sauce
2 tablespoons (30ml) vegetable oil
¼ teaspoon (2ml) ground black pepper
2 tablespoons (30ml) sugar
3 tablespoons (45ml) lime juice
Method
Place all ingredients except beef in a mixing bowl, and whisk together.
Trim fat off beef and place in a ziploc bag.
Add marinade, and seal bag.
Massage marinade into the beef using your hands.
Marinate in the refrigerator for 3 hours.
Heat grill over high heat.
Remove steaks from marinade and place over the grill.
Cook for 3 minutes, and rotate 90 degrees.
Cook for 2 minutes, and flip.
Cook for 4 minutes and remove from grill.
Tent the steaks with aluminum foil and allow to rest for 5 minutes before serving.
‘Crying Tiger’
Ingredients
3 grilled beef flank steaks
¼ cup (60ml) fish sauce
¼ cup (60ml) lime juice
1 tablespoon (15ml) tamarind paste
1 tablespoon (15ml) palm sugar, chopped
2 teaspoons (10ml) chili flakes
2 tablespoons (30ml) shallots, thinly sliced
2 tablespoons (30ml) cilantro, chopped
2 tablespoons (30ml) jasmine rice, raw
Method
In a small frying pan, toast rice over medium heat for 6-8 minutes, moving the pan constantly.
Once the rice is golden brown, remove from heat and place in spice grinder.
Grind rice until it forms a powder. Set aside.
In a mixing bowl, whisk together palm sugar, fish sauce, lime juice, tamarind paste, chili flakes, shallots and cilantro.
Add toasted rice powder and mix well. Set aside.
Thinly slice the grilled flank steaks and serve with dipping sauce on the side.
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