👥8 people
⏲️4h 0m
🕐20m
🍽️main meal
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Deconstructed beef stir fry.
Ingredients
- For the Marinade:
- 4.5 tablespoons fish sauce
- 4.5 tablespoons tamarind sauce
- 4.5 tablespoons lime juice
- 4.5 tablespoons chiles serranos
- 4 1/2 lbs. beef sirloin
- For the Stir-Fry:
- 4.5 tablespoons vegetable oil
- 2 1/4 cups shiitake mushrooms, sliced
- 1 1/8 cups red onions, thinly sliced
- 2 1/4 cups baby bok choy, thinly sliced
- 1 1/8 cups red bell pepper, julienned
- 4.5 tablespoons garlic, minced
- For the Sauce:
- 1 1/8 cups fish sauce
- 1 1/8 cups lime juice
- 9 tablespoons cilantro, roughly chopped
- 9 tablespoons mint leaves, roughly chopped
- 7 tablespoons Khao Koor
- To Garnish:
- 4.5 tablespoons toasted sesame seeds
- 1.5 tablespoons crushed red pepper flakes
- Thai Sticky Rice (optional)
Method
- Mix the marinade, coat the steak with it and marinate it for at least 3 hours, up to 24 hours.
- Preheat your grill to medium-low using the indirect method. Arrange the steak over a drip pan on the cool side of the grill. If desired, use a packet of wood chips in aluminum foil over the hot burner or charcoal to create a smoky flavor. Cook the roast for approximately 1 hour at 225 degrees for medium-rare (the internal temperature should be about 125 degrees). Roll the roast over the hot side of the grill to char the outside and move to a platter to cool. When completely cool, slice thinly across the grain and reserve for service.
- Khao Koor: Preheat a wok to medium-high. Add 3-4 tablespoons of uncooked white rice. Stir the rice in the wok until the rice toasts and becomes a light golden brown (I do about a cup of this at a time and keep the leftovers for other recipes). Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, a mortar-and-pestle, a pepper mill, or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine -- the powder should retain some "texture").
- Preheat your wok to high heat. Add the vegetable oil, mushrooms, and onions. Stir fry for about two minutes, until you see significant color. Add the Bok choy, red pepper, and garlic, and stir fry about a minute more. Add the sliced beef and sauce ingredients, including the Khao Koor. Cook until heated through.
- Serve with Thai sticky rice (optional) topped with the toasted sesame seeds, chilis, and additional mint/cilantro if desired.