Nua Yang Thai Style Bbq Beef Recipes

Steps:

• Quantity is for pour over sauce.
• Any type of steak or bbq beef can be used. I use very thinly sliced bbq steak and make a stir fry, adding fresh cooked vegies before serving.
• Blend all ingredients together, you might want to add a touch more of any of the ingredients to taste. Thai food is about balancing flavours.
• You can either marinade your steak in the sauce (in which case double or treble the quantities), or just make a pour over sauce.
• For sauce, heat all ingredients in a saucepan and simmer until sauce thickens. Remove and pour over cooked steak.
• If marinading, leave large steaks in uncooked mix for 1-2 hours, remove and bbq or pan cook steak as desired. Remember to reserve any left-over marinade, this can then be heated in a saucepan over a high heat until nearly boiling. The sauce will thicken, if not add a touch more sugar or honey.
• Pour sauce over meat before serving.
• I've mastered this to a 10 minute stir-fry by using very thinly sliced steak. Only 5 minute marinade is required, then cook for 5 minutes.
• Enjoy.

Steps:

• Heat paprika and cayenne in 8-inch skillet over medium heat; cook, shaking pan, until fragrant, about 1 minute. Transfer to small bowl.
• Return now-empty skillet to medium-high heat, add rice, and toast, stirring frequently, until deep golden brown, about 5 minutes. Transfer to second small bowl and cool for 5 minutes.
• Grind rice with spice grinder, mini food processor, or mortar and pestle until it resembles fine meal, 10 to 30 seconds (you should have about 1 tablespoon rice powder).
• Whisk lime juice, fish sauce, water, sugar, and 1/4 teaspoon toasted paprika mixture in large bowl and set aside.
• Whether you choose to use a charcoal or a gas grill, you need a very high heat to cook the steak. Allow cooking grate to become red hot.
• Clean and oil cooking grate. Season steak with salt and black pepper. Place steak over hot part of grill and cook until beginning to char and beads of moisture appear on outer edges of meat, 5 to 6 minutes.
• Flip steak and continue to cook on second side until charred and center registers 125 degrees, about 5 minutes longer. Transfer to plate, tent loosely with aluminum foil, and let rest for 5 to 10 minutes (or allow to cool to room temperature, about 1 hour).
• Slice meat, against grain, on bias into 1/4 inch thick slices. Transfer sliced steak to bowl with fish sauce mixture. Add shallots, mint, cilantro, chile, and half of rice powder; toss to combine.
• Transfer to platter lined with cucumber slices. Serve, passing remaining rice powder and toasted paprika mixture separately.

Steps:

• 1. Lightly score the flank steak in a crosshatch pattern, making the cuts 1/4 inch deep. Place the meat in a glass baking dish. Combine the soy sauce, fish sauce, sugar, garlic, and ginger in a mixing bowl and whisk until the sugar dissolves. Pour this mixture over the steak and let marinate, covered, in the refrigerator for at least 2 hours or as long as 8, turning several times.2. Preheat the grill to high.3. Prepare the dressing. Grind the garlic, chiles, and sugar to a paste in a mortar with a pestle. Work in the fish sauce and lemon juice. Alternatively, the dressing ingredients can be puréed in a blender.4. Prepare the salad. Line a platter with the lettuce leaves and arrange the cucumber slices, onion, cherry tomatoes, and mint leaves (if using) on top.5. When ready to cook, drain the steak. Oil the grill grate, then place the steak on the hot grate and grill until cooked to taste (4 to 6 minutes per side for medium-rare), using tongs to turn. Transfer the steak to a cutting board and let cool slightly or completely. The salad can be served warm or at room temperature. Thinly slice the steak across the grain on the diagonal. Spoon the dressing over the salad and arrange the beef slices on top. Sprinkle with the cilantro and roasted peanuts and serve.Serves 4