Apr 5, 2010
Thai Rice Bowl
- 1 skirt steak
- olive oil
- kosher salt and cracked pepper
- 2 tbsp fish sauce
- 1 tbsp red currant jelly
- 1 garlic clove, minced
- 2 tbsp rice vinegar
- 1 tsp soy sauce
- 1 serrano, minced
- 3 tbsp mint, minced
- 1 scallion, minced
- steamed rice
- mixed greens
- Drizzle the steak with olive oil and season with salt and pepper.
- Grill steak, allow to rest. Thinly slice.
- Meanwhile in a large bowl combine the fish sauce, garlic clove, vinegar, soy sauce, red currant jelly, serrano, mint, and scallion.
- Mix in the meat.
- Distribute rice between bowl. Top with meat mixture. Lay mixed greens on top. Serve.
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