Wow, this marinade is umami central – it’s so good! With just a few simple steps, you can enjoy the restaurant classic in the comfort of your own home… and it tastes just as, if not more, epic. Don’t forget the flavourbomb dipping sauce, too.
1 tbsp oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
2 x 200g (7 oz) ribeye steaks (or any other steak cut you prefer)
vegetable oil, for brushing
cabbage leaves, to serve
snake beans (or green beans), to serve
steamed rice or sticky rice, to serve
Spicy dipping sauce (Nahm Jim Jaew):
2 tsp raw glutinous rice (also known as sticky rice)
1 tbsp tamarind concentrate
3 tbsp fish sauce
1 tbsp lime juice
1 tbsp brown sugar
1 tbsp chilli flakes
1 small red shallot, sliced into fine wedges
2 tsp finely chopped coriander (cilantro)
Combine the oyster sauce, fish sauce and brown sugar. 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 dipping 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. In a bowl, combine the tamarind, fish sauce, lime juice, sugar, chilli flakes and toasted rice powder. Mix until well combined. Then stir through the shallot and coriander. Transfer to a small serving bowl and set aside until ready to serve.
Heat a large heavy-based frying pan over high heat. Brush with oil. When hot, add the steaks and cook for 2-3 minutes, turning the steaks every so often until you get a nice charred colour. Then 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. Before slicing, transfer to a cutting board and allow to rest for 3 minutes.
Serve the steak with the cabbage leaves, snake beans, rice and the spicy dipping sauce