Recipe by Manami
A steakhouse take on Thai beef with sweet red peppers; serve with steamed Jasmine rice. Bon Appetit Magazine, November 2008 edition.
Top Review by threeovens
Like buttah! I made this exactly as written (except I only had green peppers) and the meat came out so tender and delicious. I've never had Thai food so I do not know about its authenticity, but I was always afraid Thai food would be too spicy and fishy and salty. This dish is none of those things. The meat is tender and the veggies crispy, the sauce sublime! Thank you Manami (again)!
- 2 tablespoons Thai sweet chili sauce (Kikkoman is what we used)
- 1 1⁄2 tablespoons soy sauce (Kikkoman is what we used)
- 2 teaspoons balsamic vinegar
- 2 teaspoons grated peeled fresh ginger
- 2 (10 -12 ounce) New York strip steaks
- 1 1⁄2 tablespoons vegetable oil, divided
- 1 medium onion, halved, sliced
- 2 medium red bell peppers, cut into 1/2-inch strips
- 4 green onions, chopped
- 1⁄2 cup chopped fresh cilantro
Directions See How It's Made
- Preheat oven to 375°F
- Whisk chili sauce, soy sauce, balsamic vinegar, and ginger in medium bowl; place in large zip-loc bag.
- Add steaks and turn to coat.
- Let marinate at room temperature 15 minutes, turning occasionally.
- Heat 1/2 tablespoon vegetable oil in large ovenproof skillet over medium-high heat.
- Scrape most of marinade off steaks and back into bowl.
- Sprinkle steaks with salt and pepper; add to skillet and cook until browned, about 3 minutes.
- Turn steaks over and transfer skillet to oven.
- Roast until cooked to desired doneness, about 5 minutes longer for medium-rare.
- Transfer steaks to cutting board; let rest 10 minutes.
- Meanwhile, heat remaining 1 tablespoon vegetable oil in heavy medium skillet over medium-high heat.
- Add onion and bell peppers; sauté until crisp-tender, about 3 minutes.
- Add green onions and all remaining marinade from steaks.
- Bring to boil.
- Stir in cilantro.
- Cut steaks crosswise in half.
- Divide steaks among 4 plates.
- Spoon vegetables over steaks and serve with Jasmine rice to sop up the juice.