Several years ago, I invited some Ottawa friends to join us at the family cottage for the weekend. Since the cabin isn't stocked with food, we always ask people to bring some water, condiments and fixings for lunch or supper.

Our lovely friends came to the cottage bearing cold Asian noodles and served us enchanting Thai Steak. It's a recipe I have oft-repeated during the winter months because it's simple and imparts an exquisite taste of Asia. For another great BBQ recipe, try out my dad's satay.

thai bbq steak

 Adjust the recipe according to the amount of steak you have.


Marinate two steaks for at least a few hours in:
  • 6 tbsp. soy sauce
  • 2 tbsp fish sauce
  • 4 tsp mirin or sugar
  • 1/2 cup vegetable oil
  • small red chilis
  • chopped mint
  • chopped white part of lemongrass (optional)
Barbeque the steaks and then slice. Serve over noodles or with salad or grilled vegetables.

My friend likes to serve it with cold somen noodles.

Cook according to package directions, drain and cool. Toss in sesame oil, soy sauce, fish sauce and rice vinegar. I would say washing your hands and then using them as mashers to jumble up the ingredients is a good idea here. Chill overnight and when ready to serve, mix in some Thai basil.
For those unfamiliar with some of these ingredients:
  • mirin is a sweet rice cooking wine.
  • Thai / Asian basil has a purple tinge to its upper stems with an intense lemony/anise aroma.
  • somen noodles are very thin white noodles that take only minutes to make and can be found at any Japanese food store.