Provided by: Chef Ian Chalermkittichai
1/2 cup oyster sauce
1/2 cup puréed cilantro root
5 cloves garlic, finely chopped
1 teaspoon ground white pepper
1 tablespoon Golden Mountain seasoning sauce
1 pound flank steak
3/4 tablespoon palm sugar
1 1/4 tablespoons tamarind concentrate
1/2 cup finely sliced mint leaves
1/2 cup finely sliced sawtooth coriander or cilantro
1/2 cup finely sliced shallots
5 tablespoons ground aromatic sweet rice (recipe below)
4 tablespoons fish sauce
4 tablespoons lime juice
1–2 teaspoons roasted dried chili flakes, to taste
8 ounces Chinese long beans, cut into 2-inch lengths, quickly blanched in heavily salted water
Mix all the ingredients for the marinade in a bowl, add the beef, and marinate for at least 2 hours.
Light or preheat the grill to high, and grill the beef directly over the coals until medium-rare (3 to 4 minutes per side). Allow to rest for 10 minutes before slicing.
Add the palm sugar and tamarind to a small bowl and heat in a saucepan half-filled with water until warm and combined. Add the remaining salad ingredients to a medium bowl and stir in the tamarind mixture.