Grilled Ribbons of Thai-Style Steak (Food Network Kitchens) Recipe

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Grilled Ribbons of Thai-Style Steak (Food Network Kitchens)
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  1. Equipment: Bamboo skewers soaked in warm water for 10 minutes
  2. Using a sharp knife, slice the steak, against the grain and on angle, into thin strips about an inch wide.
  3. In a large bowl, whisk together the paste, coconut milk, sugar, fish sauce, and turmeric, if using. Add the beef, mix well, and set aside at room temperature to marinate for at least 1 hour.
  4. Preheat an outdoor grill.
  5. Thread the beef onto skewers, then lightly spray them with oil. Working in batches grill the beef, over high heat until just cooked through, about 2 to 4 minutes. Transfer the beef skewers to a serving platter and serve with the peanut sauce.
  6. Cook's Note: Slicing meat thin can be tricky. The meat will be much easier to slice if it is chilled in the freezer until firm.
  7. Toast the dried chiles in a small dry skillet over medium-high heat until smoky and fragrant. Transfer to a medium bowl, cover with hot water, and set aside until softened, about 10 minutes. Drain and roughly chop the chiles.
  8. Toast the coriander, cumin seeds, and peppercorns in the skillet over medium-high heat until toasted and fragrant. Transfer to a bowl and let cool slightly. Grind the spices in a spice mill (clean coffee grinder).
  9. Yield: about 1 1/2 cups
  10. In a food processor, combine the chiles, ground spices, and all of the ingredients, except for the oil, and puree into a paste. Gradually add the oil with the machine running, and puree until smooth. Store the paste in a tightly sealed container in the refrigerator for up to 1 week.
  11. Stir-fry the coconut cream in a small saucepan over medium heat, until the oil separates and sizzles, about 2 minutes. Add the curry paste and stir-fry until fragrant, about 2 minutes.
  12. Whisk in the broth, coconut milk, peanut butter, and fish sauce. Bring to a boil over medium-high heat, reduce the heat to maintain a gentle simmer and cook, stirring, until thickened, about 10 minutes. Transfer the sauce to a serving bowl and cool to room temperature. Whisk in the lime juice just before serving.
  13. Yield: about 1 cup
  14. Copyright 2002 Television Food Network, GP. All rights reserved
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 453.96 Kcal (1901 kJ)
Calories from fat 242.31 Kcal
% Daily Value*
Total Fat 26.92g 41%
Cholesterol 77.36mg 26%
Sodium 895.54mg 37%
Potassium 735.54mg 16%
Total Carbs 25.53g 9%
Sugars 12.29g 49%
Dietary Fiber 3.64g 15%
Protein 29.71g 59%
Vitamin C 7.6mg 13%
Vitamin A 0.1mg 3%
Iron 6.7mg 37%
Calcium 103.6mg 10%
Amount Per 100 g
Calories 162.7 Kcal (681 kJ)
Calories from fat 86.84 Kcal
% Daily Value*
Total Fat 9.65g 41%
Cholesterol 27.73mg 26%
Sodium 320.96mg 37%
Potassium 263.62mg 16%
Total Carbs 9.15g 9%
Sugars 4.4g 49%
Dietary Fiber 1.3g 15%
Protein 10.65g 59%
Vitamin C 2.7mg 13%
Iron 2.4mg 37%
Calcium 37.1mg 10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.6
  • 12

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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