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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Thai >> Thai

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Quantity is for pour over sauce. | 2. Any type of steak or bbq beef can be used. I use very thinly sliced bbq steak and make a stir fry, adding fresh cooked vegies before serving. | 3. Blend all ingredients together, you might want to add a touch more of any of the ingredients to taste. Thai food is about balancing flavours. | 4. You can either marinade your steak in the sauce (in which case double or treble the quantities), or just make a pour over sauce. | 5. For sauce, heat all ingredients in a saucepan and simmer until sauce thickens. Remove and pour over cooked steak. | 6. If marinading, leave large steaks in uncooked mix for 1-2 hours, remove and bbq or pan cook steak as desired. Remember to reserve any left-over marinade, this can then be heated in a saucepan over a high heat until nearly boiling. The sauce will thicken, if not add a touch more sugar or honey. | 7. Pour sauce over meat before serving. | 8. I've mastered this to a 10 minute stir-fry by using very thinly sliced steak. Only 5 minute marinade is required, then cook for 5 minutes. | 9. Enjoy. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
lime juice	1	tablespoon		3.7812	1.2735	0.0635	0.0106
fish sauce	1	tablespoon		6.3	0.6552	0.9108	0.0018
ketjap manis	1	tablespoon		-	-	-	-
palm sugar	1/2	tablespoon		-	-	-	-
honey	1/2	tablespoon		-	-	-	-
beef steak	600			840481.9062	0.0	44880.1018	73440.1666

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.