Anzeige
Neua Yang – Grilled Beef with Jaew
Neua yang is Lao for grilled beef. You marinate a flank steak in fish sauce, oyster sauce, garlic and pepper, grill it hard in one piece and slice it after resting. The sour and hot part comes from the jaew, a dip of lime juice, chili and toasted sticky rice. In Laos people eat the meat with sticky rice from a basket, herbs and raw vegetables.
Neua Yang – Grilled Beef with Jaew
Laura Chen
4
2 hours 20 minutes
15 minutes
450
Lao
Main course
Neua Yang is Lao grilled beef: you marinate a flank steak in fish sauce, oyster sauce, garlic and pepper, grill it whole and slice it thin afterwards. The marinade has no lemongrass, and the sourness comes from the jaew, a dip of lime, chili and toasted rice. You eat it with sticky rice and fresh herbs.
Ingredients
For the meat:
- 600 g flank steak or beef rump in one piece
- 2 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tbsp light soy sauce
- 1 tbsp palm sugar (unrefined sugar from palm sap) or brown sugar
- 3 garlic cloves, finely chopped
- 1 tbsp cilantro roots or stems, finely chopped
- 1 tsp coarsely ground black pepper
- 1 tbsp vegetable oil
For the jaew dip:
- 1 tbsp raw sticky rice
- 3 tbsp fish sauce
- 3 tbsp lime juice
- 1 tsp sugar
- 1 tsp chili flakes
- 1 shallot, finely chopped
- 2 tbsp chopped cilantro
To serve:
- 600 g steamed sticky rice
- Mint and Thai basil for garnish
Instructions
- Pat the steak dry. Stir the fish sauce, oyster sauce, soy sauce, palm sugar, garlic, cilantro roots, pepper and oil together in a shallow dish.
- Turn the steak in the marinade and marinate it covered in the fridge for 2 hours. Take it out 20 minutes before grilling.
- Toast the raw sticky rice in a dry pan over medium heat for 6 minutes, until golden brown, and grind it coarsely in a mortar.
- Stir the fish sauce, lime juice, sugar, chili flakes, shallot, cilantro and rice powder together into the jaew.
- Preheat the grill or a grill pan on high. Wipe off the marinade and grill the steak for 4 to 5 minutes per side, until dark brown outside and pink inside.
- Let the meat rest on a board for 5 minutes and slice it across the grain into 5 mm slices.
- Plate the meat with sticky rice, mint, basil and the jaew.
Reviews
No reviews yet. Did you cook this recipe? Tell us how it turned out.
Anzeige
More recipes: All Asian Recipes