Prue Leith's latest book is now on ckbk. Get 25% off ckbk Membership
Easy
By Neil Perry
Published 2008
This Thai classic is so easy to put together. Look for balance with the Nam Jim dressing... if you like it really hot, dial up the other flavours so you get the heat with complexity. Most importantly, keep this very fresh tasting.
To make the marinade, mix together the oyster sauce, fish sauce, sugar and sesame oil. Add the beef and refrigerate overnight to marinate. Remove from the fridge 2 hours before cooking.
To make the dressing, pound the lemongrass, chillies, garlic and sugar in a mortar with a pestle to form a fine paste. Mix the fish sauce and lime juice together and taste for balance.</
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Advertisement
Advertisement
No reviews for this recipe