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2 tbs/30ml fish sauce
1 tsp/5ml salt
1 tsp/5ml sugar
1 tbs/15ml oil, plus 6 tbs/90 ml oil for frying
1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces
In a medium bowl mix the fish sauce, salt, sugar and 1 tbs/15ml oil. Add the pieces of beef and turn them thoroughly in the mixture. Leave to marinate for at least an hour. Remove the meat and drain on a rack. In Thailand, after marinating we would put the meat in the sun to dry: this can be simulated simply by leaving it overnight. If you wish to eat straight away,put the pieces of meat under a low grill or in a warm oven for about 10-15 minutes until dry. To finish, heat the oil in a frying pan until a very light haze appears and fry the meat on both sides until it is dark brown - about 5 minutes.
1 tsp/5ml salt
1 tsp/5ml sugar
1 tbs/15ml oil, plus 6 tbs/90 ml oil for frying
1 lb/450g skrit or flank beef, sliced diagonally across the grain into about 8-10 pieces
In a medium bowl mix the fish sauce, salt, sugar and 1 tbs/15ml oil. Add the pieces of beef and turn them thoroughly in the mixture. Leave to marinate for at least an hour. Remove the meat and drain on a rack. In Thailand, after marinating we would put the meat in the sun to dry: this can be simulated simply by leaving it overnight. If you wish to eat straight away,put the pieces of meat under a low grill or in a warm oven for about 10-15 minutes until dry. To finish, heat the oil in a frying pan until a very light haze appears and fry the meat on both sides until it is dark brown - about 5 minutes.
