Thai Beef Steak with Jaew Sauce

Updated: Apr 2




Ingredients:

Marinade:


450-500 g of beef

1 Pot of Marinate sauce

Unsalted Butter


Jaew Sauce:


2 Tbsp Tamarind paste

1 Tbsp Palm sugar

1 Tbsp Fish sauce

1 Tbsp Crushed Toasted Rice

1 Tsp Lime (to your taste)

1-2 Tsp Chilli Flakes

½ Shallot (Finely Chopped)

Some Coriander



Method


1. Piece the beef with fork. Coat the marinade sauce and butter on the beef and marinate the beef for 1 hour before cooking.

2. Make the Jaew sauce by adding everything together. Taste the sauce and adjust for chilli and lime to your taste.

3. Fry your steaks in the pan up to your liking. 2.5 minutes per side for rare, 3 minutes per side for medium-rare, around 5 minutes each side for medium and around 6 minutes each side for well done.

4. Remove the steaks from the frying pan to a plate and leave to rest in a warm place for 3-5 minutes. This is important as it allows the juices to be re- absorbed back into the meat are ensures the meat won’t be tough. The steak will hold its heat for this length of time, so resting doesn’t affect the final eating temperature.



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