Grilled Marinated Sirloin Topped with Crisp Ginger, Garlic, and Black Pepper
Typhoon! - Portland, OR, Redmond, WA, and Seattle
Simple. Summery. Delicious.
- 2 pounds sirloin steak, boned
- 2 teaspoons light soy sauce
- 2 teaspoons Golden Mountain or Maggi sauce
- 4 teaspoons palm or dark brown sugar
- 1/2 cup minced garlic
- 1/2 cup finely shredded ginger
- 1/2 cup peanut or vegetable oil
- 2 tablespoons fish sauce (nam pla)
- 11/2 teaspoons black pepper
Place the sirloin in a large glass dish. In a small bowl, stir together the light soy sauce, Golden Mountain sauce, and palm (or brown) sugar, until the sugar is dissolved. Pour the marinade over the sirloin, cover with plastic and refrigerate for at least 2 hours or overnight.
To make the garnish, in a wok, heat the oil over medium heat. When the oil is just barely smoking, add the minced garlic and shredded ginger. Cook, stirring constantly, until golden brown. Add the fish sauce and the black pepper to the pan and then immediately remove the pan from the heat. Drain off the oil into another container and then spoon the ginger and garlic onto a plate lined with paper towel.
Preheat a grill or broiler. Cook the steak to desired doneness. Remove to a cutting board and slice thinly against the grain. Divide into four portions and top with the ginger/garlic mixture. Serve hot.