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1 tbsp oyster sauce
1 tbsp fish sauce
2 x 200g (7 oz) ribeye steaks (or any other steak cut you prefer)
2 tsp vegetable oil
lettuce leaves, to serve
sliced cucumber, to serve
fresh herbs (e.g. coriander and mint), to serve
Spicy sauce (nahm jim jaew):
2 tsp raw glutinous rice (also known as sticky rice)
1 tbsp tamarind concentrate
1 tbsp brown sugar
3 tbsp fish sauce
1 tbsp lime juice
1 tbsp chilli flakes
2 tsp finely chopped coriander (cilantro)
1 small red shallot, sliced into fine wedges
Combine the oyster sauce and fish sauce. Pour the mixture over the steaks and use your fingers to massage the marinade all over the steak pieces. Allow to marinate while you prepare the remaining ingredients.
For the spicy sauce, toast the rice in a dry frying pan over high heat until golden brown and fragrant (it should smell like popcorn). Use a mortar and pestle or a spice grinder to grind to a fine powder. Transfer to a bowl, followed by the tamarind, brown sugar, fish sauce, lime juice and chilli flakes. Mix until well combined. Then stir through the coriander and shallot. Transfer to a small dipping bowl and set aside until ready to serve.
Heat a large heavy-based frying pan over high heat. When hot, add the oil. Then add the steaks and cook for 2-3 minutes, turning the steaks every so often until you get a nice charred colour. Next, turn the heat to low and continue cooking (and flipping the steaks) for another 2-3 minutes (for medium rare) or until cooked to your liking. Remove from heat and rest for 3-4 minutes.
Slice the steak and serve with lettuce leaves, cucumber, herbs and the spicy sauce.
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