About
Delicious steak with a spicy Thai dipping sauce makes a great Keto meal that takes a classic steak and adds wonderful Thai flavors using the most aromatic, spicy dipping sauce! New York Strip steaks are marinated in oyster sauce, fish sauce, and brown sugar sweetener. While the steak is marinating, a spicy dipping sauce is made using tamarind puree, fish sauce, sliced red onions, freshly chopped cilantro, brown sugar sweetener, the juice of a whole lime, and dried crushed Thai chilies. The flavor is an explosion. It is so delicious! Once the meat is done marinating, it is seared in a pan to medium-rare. The meat is sliced and served alongside the dipping sauce. Feel free to serve this dish with a side of cauliflower rice or a dark green vegetable too.
What is toasted rice powder?
Toasted rice powder is glutinous rice, which has been toasted until dark and nutty and then crushed into a fine powder. You can find toasted rice powder at your local Asian market too. If you cannot find it is easy to make at home. Simply place the glutinous rice into a nonstick skillet and cook it until it has browned on all sides (be sure to toss it frequently). Alternatively, you can put the rice in an air fryer at 375 degrees for 15 minutes until it has browned.
Where can I find dried chili powder?
The dried chili powder in this recipe was not bought. Fresh Thai chilies were placed into an air fryer and cooked at 180 F for three hours until they were dried and crispy. Once completely dried, they were put into a mortar and pestle and crushed into a fine powder.
What is the best kind of steak for this recipe?
This recipe uses a New York strip steak but feel free to use other types of steak like ribeyes. The key is to find a fatty steak that is nicely marbled because it adds great flavor.
See the last step on how to make toasted rice powder. It can also be purchased at an Asian market.
Serving suggestion
Feel free to serve this with this Keto Simple Crunchy Asian Salad
Ingredients
- 3 tablespoon chinese oyster sauce
- 2 tablespoon fish sauce (nam pla or nuoc mam)
- 1 tablespoon brown sugar replacement
- 2 tbsp, sliced red onion
- 6 tablespoon fish sauce (nam pla or nuoc mam)
- 2 tablespoon tamarind puree
- 1 tablespoon brown sugar replacement
- 2 tablespoon cilantro
- ½ oz peppers hot red chili raw
- 1 tablespoon avocado oil
- 2 lb beef top sirloin steak lean and fat trimmed to 1/8" raw
Instructions
- To a 9” by 13” pan, add the oyster sauce, fish sauce, and brown sugar sweetener.
- Add the steaks and thoroughly toss them in the mixture until well coated. Allow the steaks to marinate in the refrigerator for 30 minutes to an hour.
- In the meantime, make the dipping sauce. Combine the fish sauce, tamarind puree, brown sugar sweetener, sliced red onions, chopped cilantro, the juice of one whole lime, and the Thai chilies (about 10 small) that have been dried and crushed in a mortar pestle. Stir the mixture and taste, adjust to your liking by adding more fish sauce or sweetener. Finally, add the toasted rice powder (1 tsp). See last step on how to make it from scratch. This will thicken the sauce slightly and add a nice toasted flavor.
- Preheat a large nonstick skillet over medium-high heat until hot. Add the avocado oil and swirl the pan to coat. Add two steaks simultaneously, searing on the first side until nicely browned, about 3-4 minutes. Turn the heat down if the marinade on the steaks is starting to burn. Flip the steaks and repeat on the other side. Remove the first two steaks to a plate and repeat with any remaining steaks. This process will not cook the steaks entirely through. Once the second set of steaks are seared, add them all back into a pan and cook them, occasionally flipping until they are medium-rare. Allow the steaks to rest for 5 minutes before slicing into them. Slice them and serve alongside the spicy dipping sauce.
- To make the toasted rice powder, toast a small amount of glutinous rice in the air fryer at 350 F for 10-12 minutes until roasted.
- Then crush it in a mortar and pestle.
Nutrition Facts
- Servings: 8
- Calories: 254.8kcal/1066.0kJ (per serving)
- Fat: 16.1g (per serving)
- Carbs: 4.8g (per serving)
- Protein: 24.1g (per serving)
