Instructions

Toast the sticky rice in a dry pan until lightly golden. Transfer to a mortar and pestle and grind into a coarse powder.  

In the same mortar and pestle, pound together the shallot, garlic, cilantro, chili flakes, palm sugar, lime juice, tamarind paste, and vegan fish sauce until combined. Stir in the toasted rice powder.  

Rub the flank steak with oil, salt, and black pepper.  

Heat a grill pan or heavy skillet over high heat and sear the flank steak for about 3 minutes per side.  

Slice the flank steak with the grain.  

Serve with sticky rice and the dipping sauce.

 

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Ingredients

Ingredients

1 tablespoon oil

Salt and black pepper, to taste

For the sauce:

6 tablespoons vegan fish sauce

1 tablespoon palm sugar

½ teaspoon crushed chili flakes

1 tablespoon sticky rice, toasted in a dry pan

1 shallot, thinly sliced

2 garlic cloves, chopped

2 tablespoons chopped cilantro

2 tablespoons lime juice

2 tablespoons tamarind paste

For serving:

Sticky rice

Note:
Allergens: Soy, wheat, mustard, barley