This was…salty. Tasty, but very very salty. The ingredients are:
- Beef, steak, 2 pounds
- Scallion, diced, 4 tablespoons
- Mint, 1/2 cup
- Cilantro leaves, 4 tablespoons
- Fish sauce, 2/3 cup
- Lime juice, 1/2 cup
- Sesame seeds, toasted, 2 tablespoons
- Ground thai chilis, 1 teaspoon
- Ground roasted sticky rice, 3 tablespoons
Let’s start with the meat. The recipe calls for you to marinate it in about two tablespoons of the fish sauce. Make sure it coats both sides, and gets at least 5 minutes of marination time.
Next, the rice. “Ground, roasted sticky rice” – what the heck is that? Well, it’s sticky rice (which you can usually find at the normal supermarket, and if not, an Asian one) roasted in oil, and then ground. As the name suggests. You may want to add a bit of water to the pan every once in a while as you roast the rice. Make sure it ends up with that beautiful, golden-brown color.
Then, you know, grind it – I used a spice grinder.
Okay, back to the meat again. Place it on your grill, and grill for about 3 minutes on either side. You want it to still be a bit rare in the middle – medium rare.
Then bring it back inside, slice it up, and heat it in your wok.
Add the fish sauce and the lime juice, and then everything else. This secondary cooking process shouldn’t take too long – anywhere from 1-5 minutes, depending on how well you like your meat cooked.
And voila. Again, it was salty – for a less salty version, try using less fish sauce.