Thai Nua Wan Beef is a tantalising dish that brings the bold flavours of Thailand to your table.
With a perfect blend of tender rump steak marinated in fish sauce, sweet soy sauce, and honey, this recipe offers a delightful balance of salty and sweet. The addition of dried coriander infuses the beef with a distinct aromatic touch, while the peanut oil frying method ensures a crispy, golden exterior that enhances the overall taste and texture.
The term “Nua” (or “Neua”) translates to beef, and “Wan” means sweet, aptly describing the delicious essence of this dish, Nua Wan Beef is simple to prepare yet impressive in its complexity of flavours. Whether you’re a seasoned chef or a culinary novice, this recipe guides you through creating a restaurant-quality dish at home. Serve it with a side of steamed jasmine rice and fresh vegetables to complete your Thai dining experience, and watch as this delicious meal becomes a favourite in your household.
Ingredients
- 500 gram beef rump steak
- 3 tablespoons fish sauce
- 1 tablespoon dark soy sauce
- 3 tablespoons honey
- 1 tablespoon dried coriander
- peanut oil (for frying)
Instructions
- Combine the fish sauce, dark sweet soy sauce, honey, and dried coriander in a bowl. Add the rump steak roast, ensuring it is well-coated with the marinade. Allow it to marinate for at least 30 minutes, or preferably overnight in the refrigerator for deeper flavor.
- Heat peanut oil in a skillet or wok over medium-high heat. Add the marinated beef and cook until it is browned on the outside and cooked to your desired level of doneness.
- After removing the beef, pour any remaining marinade into the skillet. Let it simmer until it thickens into a rich, sticky glaze.
- Slice the beef and return it to the skillet, tossing it to coat with the thickened sauce. Serve hot, optionally garnished with fresh herbs or alongside steamed rice or vegetables.
Nutritional Information
- Per serving
- Energy: 399 kcal / 1668 kJ
- Fat: 25 g
- Protein: 30.8 g
- Carbs: 14.3 g
