Grilled Marinated Thai Beef
Spread the marinade on both sides of the steaks. It should be like a crust on the meat. Let stand in the fridge for 3 hours to overnight. Save the remaining marinade.
Grill the steaks on a hot grill to medium (or as desired).
While the steaks are grilling, stir-fry a selection of veggies in a wok until tender crisp. Remove veggies and keep warm. Add the saved marinade to the wok and add the remaining coconut milk or the thin liquid poured off the top. Simmer until slightly reduced, or if too thick add a little water or fish sauce. Salt to taste, and return the veggies to the wok; stir to coat. Slice the meat across the grain into 1/2" slices.
Arrange on top of hot steamed rice or rice noodles. Top with veggies and sauce. Garnish with a small dollop of chili paste if desired.
The tumeric gives this dish a wonderful bright yellow color. You can substitute chicken breasts or pork steaks for the strip loin.
Enjoy our Grilling and Barbecue Recipes
More recipes can be found in our grilling section.
Picnic Basket from Kim's Whim