Thai Barbecued Steak (Kao Neo Nua Yang)

[Olga Drozd]

Thai Barbecued Steak (Kao Neo Nua Yang)

1 pound beef top sirloin steak
3 Tablespoons fish sauce
2 Tablespoons water
1 Tablespoon vegetable oil
1/4 cup packed light brown sugar
1/2 pound green cabbage (1/2 small head)
12 green beans
8 mint sprigs

CHILI SAUCE:

5 Tablespoons fish sauce
5 Tablespoons water
1 Tablespoon lime or lemon juice
1 1/2 teaspoons sugar
4 green onions, including a small portion of the tops, thinly sliced
3/4 teaspoon crushed dried hot chilies

Trim and discard excess fat from steak.  Place in a shallow baking dish.  Combine fish sauce, water, oil and brown sugar in a small bowl.  Add to steak; turn to coat evenly. Cover and marinate in refrigerator 2 to 8 hours; turn once. Make Chili Sauce.  Cut cabbage in half, remove core. Loosen leaves but do not detach.  Place cabbage and green beans in a large bowl.  Cover with ice water; soak about 30 minutes before serving. Bring meat to room temperature before grilling. Prepare barbecue.

Drain meat from marinade.  Place on grill; cook over hot coals 5 minutes on each side or to desired doneness. (Steak may also be broiled.)  Cut steak diagonally into 1/3 inch thick slices. Arrange on a platter.  Drain cabbage and green beans; arrange with mint sprigs on a separate platter.  Dip steak slices in Chili Sauce; eat with vegetables and mint as desired.  Makes 4 servings.

CHILI SAUCE:  Combine ingredients.  Let stand at least 1 hour before serving to blend flavors.  Divide among 4 small sauce dishes. Serve with glutinous rice.