Yang dishes are the Thai equivalent of barbeque food. The most common is undoubtedly gai yang (chicken) where a chicken is split open, beaten flat, and gripped in a cleft stick to grill over the brazier. This version -- neua yang or barbequed beef -- has a more assertive sauce to go with the stronger flavor of the beef. A bottle of strong beer is a common accompaniment. At dinner a good Italian red wine is a good accompaniment. And of course if you don't have a charcoal brazier, then you could just as easily prepare this dish on a griddle or broil it in the oven. For an evening meal we suggest serving it with a fruit salad, and a soup such as tom kha gai (chicken soup with a coconut milk stock).
First prepare a serving platter, lined with lettuce leaves, and decorated with sliced cucumber.
For 4 Person(s)
Combine the ingredients to make the sauce. Taste and if required add extra sugar/honey, lime juice and/or powdered dried red Thai chilis.
Barbeque half a pound of steak to whatever "doneness" you prefer, then slice into slices an eighth of an inch thick. Then cut the slices into bite sized pieces. Place on the lettuce, and pour the sauce over the steak.
Served as a one-plate dinner (for a large meal), or serve with soup and salad for an adequate meal for four. Accompany with the usual Thai table condiments.