Sliced Steak with Hot and Sour Sauce

World Kitchens: Thai, p. 73

12 oz lean sirloin, rump or fillet steak

2 tablespoons fish sauce

4 tablespoons lime juice

1 teaspoon sugar

¼ teaspoon roasted chili powder

3-4 medium Asian shallots, thinly sliced

A few lettuce leaves, to serve

1/3 cup roughly chopped cilantro leaves, for garnish

¼ cup roughly chopped mint leaves, for garnish

Chopping up lil' boiler onions because the store was out of shallots.

Heat a barbecue or broiler to medium. If using a broiler, line the tray with foil. Put the beef on the broiler rack and sprinkle both sides with salt and pepper. Cook for 5-7 minutes on each side, turning occasionally. 

The George Foreman gets it done much, much faster.

Fat should drip off the meat and the meat should cook slowly enough to remain juicy and not burn. Using a sharp knife, slice the cooked beef crosswise into strips.

Surprisingly delicate - and not too unhealthy, if you trim off the fat and feed it to the dog.

Mix the fish sauce, lime juice, sugar, and chili powder in a bowl. 

It may look brown and weird, but it tastes like heaven.

Add the Asian shallots and the slices of beef. 

Cannot. Express. Excitement.

Taste, then adjust the seasoning if necessary.

Line a serving plate with lettuce leaves, then spoon the beef mixture over the leaves. Sprinkle with the cilantro and mint leaves. 

And behold, for it is wondrous. 

The cookbook said that this would go well with beer, wine, or Thai whiskey. I'm sure Abita will do. :)

My Rating: 5/5 "Steak marinated in seafood and lime juice? Sign me UP."