Black bean grilled flank steak with nuoc cham sauce from Whitewater Cooks Together Again (page 106) by Shelley Adams

  • Thai red chiles
  • ketchup
  • Show all ingredients...
  • Serves : 4 to 6

  • EYB Comments

    Requires marinating 4 hours to overnight.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Edamame rice noodle salad with tamarind dressing; Gail's coconut rice

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Notes about this recipe

  • Eat Your Books

    Requires marinating 4 hours to overnight.

  • averythingcooks on May 07, 2024

    I made 1/2 the marinade for a 10 oz piece of flank steak but should have made 1/3 so I held some back & used it as a drizzle in our wraps. As usual, I used Thai basil & I subbed in a black bean garlic sauce (more like a spoonable paste than a pourable sauce) for the fermented black beans and it seemed to work well. I had planned to make the nuoc cham but didn't due to the extra marinade but will try it soon. There is lots of flavour here and I will make this again.

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