| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Seafood, Grains |
Thai |
Meat |
4 |
Servings |
INGREDIENTS
| 1 |
lb |
Good quality steak |
| 3 |
tb |
Fish sauce |
| 1 |
tb |
Dark sweet soy sauce |
| 3 |
tb |
Honey |
| 1 |
tb |
Coriander seeds |
INSTRUCTIONS
From: "Colonel I.F.K. Philpott" <colonel@korat1.vu-korat.ac.th>
Date: Sat, 03 Aug 1996 13:15:10 -0700
"Heavenly Beef" (sometimes also known as neua wan, or "sweet beef"), is a
northern specialty, that in Thailand is sun dried between stages, but in
more moderate climes, can be prepared as described below.
METHOD: In a hot skillet or wok, dry fry the coriander seeds until they
start to "pop" and become aromatic. Allow to cool and grind to a fine
powder.
Place the steak in a freezer for about an hour to stiffen it, then slice it
very thinly diagonally to the natural grain of the meat.
Combine the sauces, honey and coriander powder, and marinade the meat for
about 10 minutes, then in a medium hot wok, quickly stir fry the mixture
until the marinade thickens slightly, then place the meat on a wire rack to
cool and dry.
In a wok or suitable pan (or electric deep frier), deep fry the marinaded
and "tacky" slices of beef, until slightly crisp.
Serve with sticky rice.
CHILE-HEADS DIGEST V3 #061
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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