Thai Grilled Beef (Neua Yang)

Seared, sliced steak served with a punchy lime, chilli and toasted rice dipping sauce, cucumber and tomato.

TIME BREAKDOWN
Prep: 40 min
Cook: 10 min
Total: 50 minutes
Vegetarian
❌
Nuts
❌
Serves
4 people
Difficulty
Easy

Ingredients

  • 2 x 300g beef sirloin or rump steaks, 3cm thick
  • 1 tbsp oyster sauce
  • 1 tbsp light soy sauce
  • 1 tbsp fish sauce
  • 1 tsp caster sugar
  • 1/2 tsp ground white pepper
  • 1 tbsp vegetable oil
  • 3 tbsp fish sauce, for the sauce
  • 3 tbsp lime juice
  • 1 tsp caster sugar, for the sauce
  • 1 tbsp dried chilli flakes, toasted
  • 1 tbsp raw sticky rice or jasmine rice
  • 2 shallots, thinly sliced
  • 2 tbsp chopped fresh coriander
  • 1 tbsp chopped fresh mint
  • 1/2 cucumber, sliced
  • 2 tomatoes, sliced

Method

  1. Mix the oyster sauce, soy sauce, fish sauce, sugar and white pepper. Rub into the steaks and leave to marinate for 30 minutes at room temperature.

  2. Make the toasted rice by dry-frying the rice in a pan over a medium heat for 4 to 5 minutes until deep golden, then grinding to a coarse powder. Toast the chilli flakes for 30 seconds in the same pan.

  3. For the dipping sauce, stir the fish sauce, lime juice, sugar, chilli flakes and ground rice together until the sugar dissolves. Add the shallots, coriander and mint.

  4. Heat a griddle pan or barbecue until very hot and brush the steaks with the oil. Cook for 4 minutes on each side for medium, or longer to taste.

  5. Rest the steaks for 5 minutes, then slice thinly against the grain.

  6. Arrange the beef on a platter with the cucumber and tomatoes and serve with the dipping sauce and sticky rice.