| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood |
Niger |
|
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Beef rib eye |
| 1/4 |
c |
Soy sauce |
| 1 |
T |
Fish sauce |
| 1 |
T |
Brown sugar |
| 5 |
|
Dried red chiles |
| 1/4 |
c |
Thai fish sauce |
|
|
Juice of 2 limes |
| 1 |
t |
Palm or brown sugar |
| 1 |
t |
Soy sauce |
| 1 |
T |
Roasted rice powder |
| 2 |
|
Scallions, finely chopped |
| 1 |
|
Recipe sticky rice, for |
|
|
serving see recipe |
INSTRUCTIONS
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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