Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a special dish, shure rong hai, thai style barbecue steak. It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.
Shure rong hai, thai style barbecue steak is one of the most favored of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions daily. They are nice and they look wonderful. Shure rong hai, thai style barbecue steak is something which I’ve loved my entire life.
Shure rong hai, thai style barbecue steak mtonehongsa. Shure rong hai, thai style barbecue steak. Shure rong hai, thai style barbecue steak mtonehongsa. Arrange on the bed of lettuce Garnish with the fresh coriander leaves and dried roasted Thai chiles.
To get started with this particular recipe, we must prepare a few ingredients. You can have shure rong hai, thai style barbecue steak using 3 ingredients and 3 steps. Here is how you can achieve that.
The ingredients needed to make Shure rong hai, thai style barbecue steak:
- Take 300 grams of sirloin
- Get 3 tbsp spoon of oyster sauce
- Take 1 tbsp spoon of pepper
Remove and set aside to cool. When cool, cut the beef into thin slices and arrange on a serving platter. Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it.
Instructions to make Shure rong hai, thai style barbecue steak:
- Marinate steak for 2 hours or more
- Barbecue beef in high heat to get medium rear maybe 2 minutes each side or feel the firm from the beef while barbecue
- Slice into full mouth sizes and served with spicy chilli sauce
Open the meat up into a butterfly shape. Put your hand firmly on top of the meat and press down on it to flatten it. Arrange on the bed of lettuce Garnish with the fresh coriander leaves and dried roasted Thai chiles. Fresh chile flowers and green onion flowers mak a nice edible. Crying Tiger Beef, 'Seua Rong Hai' We love the flavor of flank steak, oddly one of the least expensive cuts.
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