Grilled Beef with Jaew Dipping Sauce (Nuea Yang Jim Jaew)

Ingredients

• 300g beef sirloin/tenderloin
• 2 tbsp fish sauce
• 2 tbsp lime juice
• 1 tsp chili flakes
• 1 tbsp toasted rice powder
• Sliced shallots + spring onion & coriander
• A little palm sugar

Method

• Rest the beef out of the fridge to take off the chill; pat dry
• Grill over medium-high heat, turning rarely, to a fragrant char and your preferred doneness
• Rest 5 minutes, then slice thinly against the grain
• Mix the jaew: fish sauce, lime, sugar, chili flakes, toasted rice, shallots, herbs; serve as a dip

How to choose ingredients

Choose bright-red beef with fine marbling, no off smell, springs back when pressed · Freshly toasted rice powder is more fragrant.

Chef's secret

Chef's secret: always rest the beef after grilling so the juices stay in · slice against the grain for tenderness · make the jaew sour-first, salty-second for a fresh contrast to the smoky beef.

Order graded beef + a full jaew set from Fresh Market Online, delivered fast.