2 x 200g (7 oz) rib eye steaks (or any other steak cut you prefer)
1 tablespoon oyster sauce
1 tbsp fish sauce
1 tsp brown sugar
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 us 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. Transfer to a cutting board and allow to rest for 3 minutes. Before slicing.
Serve the steak with the cabbage leaves, snake beans, rice and the spicy dipping sauce.