Recipe by Nut Siri – Venzin Group
Nut Siri runs classes at Mon Ban Sabai restaurant in Brisbane. His recipes are inspired by traditional Thai street food from his childhood, and the simple but tasty dishes served at his mum’s restaurant. Before moving to Australia Nut spent time working at Gaggan, an Indian restaurant in Bangkok that was awarded best restaurant in Asia in the The World’s 50 Best Restaurants in 2017.
Thai food uses a lot of marinades. Using lots of fresh, fragrant coriander reminds me of my mother and grandmother making marinades in the kitchen. This recipe uses sirloin as it is a tender cut and not too expensive.
Prep time: 15 mins
Cook time: 10 mins
- 300g Sirloin beef, thinly sliced
- Bamboo or metal skewers
- 2 cloves garlic, finely chopped
- 3 tbsp coriander roots, finely chopped
- 3 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp palm sugar, blended
- 1 squeeze of lime juice
- 1 tsp black pepper
- 3 tbsp sesame oil
Serve with (optional)
- Fresh garden salad
- Chilli sauce
Combine all the marinade ingredients in a bowl and mix well.
Add the beef sirloin to the bowl and mix well until the beef is coated. Cover the bowl in clingwrap and refrigerate overnight.
When ready to cook, fire up the barbeque or grill to a high heat. Thread the beef strips onto skewers, lightly oil the surface and grill each side for 3-4 minutes.
Serve the skewers with a fresh, leafy salad and/or a simple chili sauce for dipping.
Tip: Soaking the bamboo skewers before threading prevents them from burning.