| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Seafood | Niger | 4 | Servings | |
INGREDIENTS
| 1 | lb | Beef rib eye |
| 1/4 | c | Soy sauce |
| 1 | tb | Fish sauce |
| 1 | tb | Brown sugar |
| 5 | sm | Dried red chiles |
| 1/4 | c | Thai fish sauce |
| Juice of 2 limes | ||
| 1 | ts | Palm or brown sugar |
| 1 | ts | Soy sauce |
| 1 | tb | Roasted rice powder |
| 2 | Scallions; finely chopped | |
| 1 | Recipe sticky rice; for serving (see recipe) |
INSTRUCTIONS
MARINADE DIPPING SAUCE Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors. Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside. Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice. Yield: 4 servings TAMALES WORLD TOUR SHOW #WT1A10 NOTES : Formatted by Holly Butman Recipe by: Susan Feniger and Mary Sue Milliken Posted to MC-Recipe Digest V1 #811 by Holly Butman <butma001@acpub.duke.edu> on Sep 26, 1997
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