Ingredients
- Lettuce leaves for platter Sliced cucumber for platter
- 1/2 lb beef steak
- 1 Tbsp. lime juice
- 1 Tbsp. fish sauce
- 1 Tbsp. dark sweet soy sauce
- 3 Tbsp. very thinly-sliced shallots
- 1/2 Tbsp. palm sugar (or possibly honey can be used)
- 1/2 Tbsp. powdered dry red Thai chilis
- 1 Tbsp. sliced spring onion/scallion/green onion including tops
- 1 tsp minced coriander/cilantro leaf
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Charcoal Broiled Beef In Hot/Sweet Sauce (Neua Yang)
Servings: 1
Directions
- First prepare a serving platter, lined with lettuce leaves, and decorated with sliced cucumber.
- Combine the ingredients to make the sauce. Taste and if required add in extra sugar/honey, lime juice and/or possibly powdered dry red Thai chilis.
- Barbeque half a lb. of steak to whatever "doneness" you prefer, then slice into slices 1/8-inch thick. Then cut the slices into bite-sized pcs. Place on the lettuce, and pour the sauce over the steak.
- Served as a one-plate dinner (for a large meal), or possibly serve with soup and salad for an adequate meal for four. Accompany with the usual Thai table condiments.
- Comments: Yang dishes are the Thai equivalent of barbeque food. The most common is undoubtedly gai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier. This version - neua yang or possibly barbequed beef - has a more assertive sauce to go with the stronger flavor of the beef. A bottle of strong beer is a common accompaniment. At dinner a good Italian red wine is a good accompaniment. And of course if you do not have a charcoal brazier, then you could just as easily prepare this dish on a griddle or possibly broil it in the oven. For an evening meal we suggest serving it with a fruit salad, and a soup such as tom kha gai (chicken soup with a coconut lowfat milk stock).
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