Ingredients
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500 g sirloinor rump steak
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1 tbsp light soy sauce
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1 tbsp fish sauce
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1 tbsp oyster sauce
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1 tsp palm sugar
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1 garlic cloveminced
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1 tbsp vegetable oil
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Dipping Sauce
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1 tbsp fish sauce
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1 tbsp lime juice
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1 tsp palm sugar
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1 small red chilifinely chopped
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½ tsp toasted ricepowder optional
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1 tbsp chopped coriander stems
Directions
This bold Thai-style grilled beef is deeply marinated, seared until smoky, then sliced and served with a fiery dipping sauce. Juicy, spicy, and packed with umami, it’s a dish that roars with flavour.
Ingredients
| 500 g sirloin | |
| 1 tbsp light soy sauce | |
| 1 tbsp fish sauce | |
| 1 tbsp oyster sauce | |
| 1 tsp palm sugar | |
| 1 garlic clove | |
| 1 tbsp vegetable oil | |
Dipping Sauce |
|
| 1 tbsp fish sauce | |
| 1 tbsp lime juice | |
| 1 tsp palm sugar | |
| 1 small red chili | |
| ½ tsp toasted rice | |
| 1 tbsp chopped coriander stems | |
Steps
|
1
|
In a bowl, mix soy sauce, fish sauce, oyster sauce, palm sugar, and minced garlic. Add the steak and coat well. Let marinate at room temperature for 20 minutes. |
|
2
|
Attach the Grill Plate to the Panasonic Multi-Cooker and preheat to 200°C. Drizzle with vegetable oil. |
|
3
|
Grill the steak for 4–6 minutes per side, depending on thickness and preferred doneness. Rest the beef for 5 minutes, then slice thinly against the grain. |
|
4
|
While the beef rests, combine the dipping sauce ingredients in a small bowl and stir until sugar dissolves. |
|
5
|
Serve the sliced beef with the dipping sauce on the side. Garnish with extra herbs or serve with sticky rice and grilled vegetables if desired. |
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