Friday, May 30, 2008

Thai Fish Sauce - Take Two

In an attempt to reuse the famous Thai fish sauce from my Pad Thai, I decided to make another recipe this week that used the same ingredient. Too often I buy ingredients for one recipe and then they sit in the back of my pantry never to be reused. I had tagged a recipe in one of my Cooking Light magazines several months ago that also required Thai fish sauce so it was perfect for my ingredient repeat I was going for. This was a really fun dish to prepare and it was a change of pace for us -we rarely eat red meat and Thai Tacos are very unordinary.

Thai Beef Tacos with Lime-Cilantro Slaw
Cooking Light April 2007


1 tablespoon sugar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce (such as Lee Kum Kee)
1/4 teaspoon freshly ground black pepper
2 garlic cloves, minced
1 pound flank steak, trimmed (I could only find 2pd flank steaks at the grocery so I doubled the recipe)
Cooking spray

1/4 cup fresh lime juice
1 tablespoon sugar
2 tablespoons rice wine vinegar
1 1/2 teaspoons minced peeled fresh ginger
1 1/2 teaspoons fish sauce
1/2 teaspoon chili garlic sauce
2 garlic cloves, minced
3 cups packaged angel hair slaw
2 cups packaged matchstick-cut carrots
1/4 cup sliced green onions
1/2 cup chopped fresh cilantro

Remaining ingredient:
8 (6-inch) fat-free flour tortillas (We used whole wheat tortillas)


To prepare steak, combine first 6 ingredients in a large zip-top plastic bag. Add steak to bag; seal and marinate in refrigerator 20 minutes, turning occasionally.

Prepare grill or broiler.

Remove steak from bag; discard marinade. Place steak on grill rack or broiler pan coated with cooking spray;

cook 5 minutes on each side or until desired degree of doneness. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.

To prepare slaw, combine juice and next 6 ingredients (through 2 garlic cloves) in a large bowl. Add slaw and next 3 ingredients (through cilantro); toss well to combine.

Divide steak evenly among tortillas; spoon about 1/2 cup slaw onto each tortilla. Fold in half; serve immediately.


4 servings (serving size: 2 tacos)

Forrest really liked this meal, I wasn't a big fan of the Slaw. The meat was amazing and had so much flavor though. I enjoyed the meat alone the next day for leftovers. I wouldn't make the slaw next time - too many ingredients for not a big enough pay off. Note: if you make the steak, it seems like it is way to small of an amount for the marinade but it isn't. The fish sauce and the ginger and the garlic chili sauce are all really strong ingredients so they go a long way.


Gabriela said...

Positively appetizing! and your photography is stunning. You are quite the epicurean, Elizabeth!

Anonymous said...

Yum Yum!!!!

Liz said...

This looks SO delicious. I am going to have to make it with my fish sauce sitting in my pantry :)

I just made a Thai summer bean stew that uses fish sauce, if you need more ideas!