- 1 pound beef rib eye
- 1/4 cup soy sauce
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 5 small dried red chiles
- 1/4 cup Thai fish sauce
- Juice of 2 limes
- 1 teaspoon palm or brown sugar
- 1 teaspoon soy sauce
- 1 tablespoon roasted rice powder
- 2 scallions, finely chopped
Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors.
Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside.
Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.