| 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
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”