Ingredients
Method
- Bring your steaks to room temp
- Mix the soy sauce, oyster sauce, brown sugar, and sesame oil in a medium mixing bowl.
- Coat the steaks with the soy sauce mixture and let them marinate for at least 15 minutes. Preheat your grill.
- Combine all ingredients for the dipping sauce in a small bowl and mix.
- Grill the steaks, frequently turning until the desired doneness is reached (medium-rare is recommended)
- Steaks should register 125°F on an instant-read thermometer when removed from the grill. Remove from grill and let rest for 5 minutes.
- Cut the steaks into 1/4-inch slices and serve with the dipping sauce.
Nutrition
Notes
I really should do a post on Asian kitchen staples.
A short one for toasted rice powder.
- 2/3 cup of Sticky Rice or Jasmine if sweet rice is not available.
- 1 Lime leaf (Makrut) OPTIONAL.
- Heat a wok or large skillet over medium heat. As the pan is heating, add rice and cook, stirring and tossing constantly, until the rice becomes dark golden brown, about 10 minutes.
- The rice will smoke quite a bit as it cooks and smells fragrant, almost burned. As long as none of the grains show signs of burning / turning black in spots
- Take the wok/skillet off the heat and continue stirring until the pan cools down a bit.
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Let the rice sit in the pan until completely cool.
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Transfer the rice and lime leaf to a coffee/spice grinder or use a mortar and pestle to grind until it forms a smooth, even powder with some texture. (The grains within the powder should be slightly uneven, giving the powder a perfect texture for laab.)
- Store in a sealed jar in the refrigerator