Lao Jeow Wan with Sav
Lao Jeow Wan with Sav
Ingredients
For the Jeow Wan (Sweet Chili Dipping Sauce)
- 3 garlic, cloves, roughly chopped
- 5 Thai bird's eye chilies, or more, to taste, stems removed
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons water
- 2 tablespoons cilantro, chopped, for garnish
For the Sav (Grilled Beef)
- 1 pound beef sirloin or flank steak, cut into 1/2-inch thick slices
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
For Serving
- as needed sticky rice, cooked
- as needed fresh lettuce leaves
- as needed cucumber slices
- as needed fresh herbs, (e.g., mint, cilantro, basil)
Instructions
- 1
Prepare the Jeow Wan: In a mortar and pestle, pound the garlic and Thai bird's eye chilies until a coarse paste forms. Alternatively, finely mince them and combine in a small bowl.
⏱️ 5 min
- 2
Transfer the chili-garlic paste (or minced mixture) to a small bowl. Add the granulated sugar, fish sauce, lime juice, and water. Stir well until the sugar is dissolved. Taste and adjust sweetness, sourness, and spiciness to your preference. Set aside.
⏱️ 3 min
- 3
Marinate the Sav: In a medium bowl, combine the sliced beef with fish sauce, oyster sauce, soy sauce, granulated sugar, black pepper, and garlic powder. Mix well to ensure all beef slices are coated. Let marinate at room temperature for at least 10 minutes while you prepare your grill or pan.
⏱️ 5 min
- 4
Preheat a grill or a large cast-iron skillet over medium-high heat. Add the vegetable oil to the pan if using a skillet.
⏱️ 2 min
- 5
Grill the beef: Place the marinated beef slices on the hot grill or in the skillet in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, or until nicely charred and cooked to your desired doneness. The beef should be slightly pink in the center for optimal tenderness.
⏱️ 8 min
- 6
Remove the grilled beef from the heat and let it rest for a few minutes before slicing into bite-sized pieces, if desired.
⏱️ 2 min
- 7
To serve, arrange the grilled beef (Sav) on a platter with cooked sticky rice, fresh lettuce leaves, cucumber slices, and fresh herbs. Garnish the Jeow Wan with chopped cilantro and serve alongside the beef for dipping.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Lao Jeow Wan with Sav
For the Jeow Wan (Sweet Chili Dipping Sauce)
- 3 garlic, cloves, roughly chopped
- 5 Thai bird's eye chilies, or more, to taste, stems removed
- 1/4 cup granulated sugar
- 1/4 cup fish sauce
- 1/4 cup lime juice, freshly squeezed
- 2 tablespoons water
- 2 tablespoons cilantro, chopped, for garnish
For the Sav (Grilled Beef)
- 1 pound beef sirloin or flank steak, cut into 1/2-inch thick slices
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 tablespoon soy sauce
- 1 teaspoon granulated sugar
- 1/2 teaspoon black pepper, freshly ground
- 1/2 teaspoon garlic powder
- 1 tablespoon vegetable oil
For Serving
- as needed sticky rice, cooked
- as needed fresh lettuce leaves
- as needed cucumber slices
- as needed fresh herbs, (e.g., mint, cilantro, basil)
Instructions
- 1
Prepare the Jeow Wan: In a mortar and pestle, pound the garlic and Thai bird's eye chilies until a coarse paste forms. Alternatively, finely mince them and combine in a small bowl.
⏱️ 5 min - 2
Transfer the chili-garlic paste (or minced mixture) to a small bowl. Add the granulated sugar, fish sauce, lime juice, and water. Stir well until the sugar is dissolved. Taste and adjust sweetness, sourness, and spiciness to your preference. Set aside.
⏱️ 3 min - 3
Marinate the Sav: In a medium bowl, combine the sliced beef with fish sauce, oyster sauce, soy sauce, granulated sugar, black pepper, and garlic powder. Mix well to ensure all beef slices are coated. Let marinate at room temperature for at least 10 minutes while you prepare your grill or pan.
⏱️ 5 min - 4
Preheat a grill or a large cast-iron skillet over medium-high heat. Add the vegetable oil to the pan if using a skillet.
⏱️ 2 min - 5
Grill the beef: Place the marinated beef slices on the hot grill or in the skillet in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, or until nicely charred and cooked to your desired doneness. The beef should be slightly pink in the center for optimal tenderness.
⏱️ 8 min - 6
Remove the grilled beef from the heat and let it rest for a few minutes before slicing into bite-sized pieces, if desired.
⏱️ 2 min - 7
To serve, arrange the grilled beef (Sav) on a platter with cooked sticky rice, fresh lettuce leaves, cucumber slices, and fresh herbs. Garnish the Jeow Wan with chopped cilantro and serve alongside the beef for dipping.
⏱️ 5 min