Ingredients
- 1 pound skirt steak or boneless pork chops
- fresh lime juice from 3-4 limes
- 1 tbsp. toasted rice powder
- (Optional: 2 tsp.-1 tbsp. Thai roasted chili powder, depending on spice preference)
- 1.5 tbsp. fish sauce
- 1 tsp. Brown sugar
- 1/2 c. water
- 1 c. green onion, sliced to 1/4 in.
- 1 c. fresh cilantro or basil, leaves coarsely chopped, and stems minced
- 2-3 shallots, thinly sliced or 2 tsp garlic, minced
- 1 c. fresh mint leaves, coarsely chopped
Instructions
- Salt and pepper your meat. Grill the meat to your preferred doneness. Or if you are like me and have no grill, get a cast-iron pan steaming hot, and then put in the meat. If using steak, I cook each side for 2-3 minutes for medium-well, and I always set my timer, so I don't forget about flipping it. After it's cooked, let it sit for about 10 minutes. Then thinly slice it. Keep the juices from the meat in the pan, or on the plate.
- Turn the burner to medium, add the sliced meat back into the pan along with water, lime juice, fish sauce, toasted rice powder and chili powder. Mix and taste until preferred flavor. I like the lime in the lead, with the toasted rice powder, saltiness and chili following.
- Once the sauce has thickened a bit, turn off the heat and add the shallots. Mix until shallots have softened some. Then add in green onion, cilantro leaves and stems and mint.
- Serve over rice
