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Name: Neua Yang (Beef in Hot/sweet Sauce)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 4
Cuisine: American
Ingredients: 1/2 tb Prik phom (powdered dried; 1/2 lb Steak; 1/2 tb Palm sugar (or honey); 1 ts Bai chi (cilantro leaf);; 1 tb Lime juice; 1 tb Dark sweet soy sauce; 1 tb Fish sauce; 1 tb Sliced green onion; incl.; 3 tb Shallots (purple onions)

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INGREDIENTS

1/2 tb Prik phom (powdered dried
SAUCE INGREDIENTS
1/2 lb Steak
1/2 tb Palm sugar (or honey)
1 ts Bai chi (cilantro leaf);
1 tb Lime juice
1 tb Dark sweet soy sauce
1 tb Fish sauce
1 tb Sliced green onion; incl.
3 tb Shallots (purple onions)

Servings

INSTRUCTIONS

Date: Sun, 17 Mar 1996 12:39:03 -0500 From: The Meades (by way of Grill time is coming. Another recipe using chilis from the Colonel. Thai Neua Yang (charcoal broiled beef in a hot/sweet sauce) Yang dishes are the Thai equivalent of barbecue food. The most common is undoubtedly kai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier. This version -- neua yang or barbecued beef -- has a more assertive sauce to go with the stronger flavor of the beef. It is best accompanied with a bottle of strong beer, especially when eaten as lunch during a break from working in the paddy fields... At dinner a good Italian red wine is I think the best choice... And of course if you dont have a charcoal brazier, or the weather is shade cooler than here (its 38 Celsius [100 Fahrenheit] outside as I type this...) then you could just as easily prepare this dish on a griddle or broil it in the oven (but it *does* taste best if it can absorb the flavor of the charcoal smoke). For an evening meal I would suggest serving it with a salad such as the yam polamai (that I will post next), and a soup such as tam kha kai (chicken soup with a coconut milk stock). First prepare a serving platter, lined with lettuce leaves, and decorated with sliced cucumber. Combine the ingredients to make the sauce. taste and if required add extra sugar/honey, lime juice and/or prik phom. Note you can substitute sauteed onion for the shallots if they are unavailable. Also, remember when using prik phom (and sugar) in sauce preparation that the diners can always add more at the table, but they cant remove it if you put too much in! barbecue half a pound of steak to whatever "doneness" you prefer, then slice into slices an eighth of an inch thick, and then cut the slices into bite sized pieces. Place on the lettuce, and pour the sauce over the steak. Served as a one-plate dinner, this serves one fairly hungry diner, but with the soup and salad should be adequate for four people. Accompany with the usual Thai table condiments (prik phom, sugar, and prik dong [red chilis in vinegar]) Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand CHILE-HEADS DIGEST V2 #270 From the Chile-Heads recipe list. Downloaded from Glens MM Recipe Archive, G Internet.

NOTES

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Neua Yang (Beef in Hot/sweet Sauce)

1/2 tb Prik phom (powdered dried
 SAUCE INGREDIENTS
1/2 lb Steak
1/2 tb Palm sugar (or honey)
1 ts Bai chi (cilantro leaf);
1 tb Lime juice
1 tb Dark sweet soy sauce
1 tb Fish sauce
1 tb Sliced green onion; incl.
3 tb Shallots (purple onions)

Date: Sun, 17 Mar 1996 12:39:03 -0500    From: The Meades <kmeade@ids2.idsonline.com> (by way of  Grill time is coming. Another recipe using chilis from the Colonel.    Thai Neua Yang (charcoal broiled beef in a hot/sweet sauce)    Yang dishes are the Thai equivalent of barbecue food. The most common is  undoubtedly kai yang (chicken) where a chicken is split open, beaten flat,  and gripped in a cleft stick to grill over the brazier.    This version -- neua yang or barbecued beef -- has a more assertive sauce  to go with the stronger flavor of the beef. It is best accompanied with a  bottle of strong beer, especially when eaten as lunch during a break from  working in the paddy fields... At dinner a good Italian red wine is I think  the best choice...    And of course if you dont have a charcoal brazier, or the weather is shade  cooler than here (its 38 Celsius [100 Fahrenheit] outside as I type  this...) then you could just as easily prepare this dish on a griddle or  broil it in the oven (but it *does* taste best if it can absorb the flavor  of the charcoal smoke).    For an evening meal I would suggest serving it with a salad such as the yam  polamai (that I will post next), and a soup such as tam kha kai (chicken  soup with a coconut milk stock).    First prepare a serving platter, lined with lettuce leaves, and decorated  with sliced cucumber.    Combine the ingredients to make the sauce. taste and if required add extra  sugar/honey, lime juice and/or prik phom.    Note you can substitute sauteed onion for the shallots if they are  unavailable.    Also, remember when using prik phom (and sugar) in sauce preparation that  the diners can always add more at the table, but they cant remove it if  you put too much in!    barbecue half a pound of steak to whatever "doneness" you prefer, then  slice into slices an eighth of an inch thick, and then cut the slices into  bite sized pieces. Place on the lettuce, and pour the sauce over the steak.    Served as a one-plate dinner, this serves one fairly hungry diner, but with  the soup and salad should be adequate for four people.    Accompany with the usual Thai table condiments (prik phom, sugar, and prik  dong [red chilis in vinegar]) Colonel Ian F. Khuntilanont-Philpott Systems  Engineering, Vongchavalitkul University, Korat 30000, Thailand    CHILE-HEADS DIGEST V2 #270    From the Chile-Heads recipe list.  Downloaded from Glens MM Recipe  Archive, G Internet.

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Nutrition

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Serving Size: 1 Serving (65g)
Recipe Makes: 4 Servings

Calories: 116
Calories from Fat: 65 (56%)

Amt Per Serving		% DV

	Total Fat 7.2g	10 %
	Saturated Fat 2.9g	15 %
	Monounsaturated Fat 3.1g
	Polyunsanturated Fat 0.3g
Cholesterol 26.6mg		8 %
Sodium 377mg		13 %
Potassium 196mg		5 %
Total Carbohydrate 0.5g		0 %
	Dietary Fiber 0g	0 %
	Sugars, other 0.5g
Protein 11.8g		17 %
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Calories per serving: 116

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