Lao Steak with Jeow Bee

Ingredients

• 5 ml (1 tsp)Salt
• 1.25 ml (1/4 tsp)MSG
• 2.5 ml (1/2 tsp)Sugar
• 2.5 ml (1/2 tsp)Black pepper
• 2.5 ml (1/2 tsp)Onion powder
• 2.5 ml (1/2 tsp)Ground coriander
• 2.5 ml (1/2 tsp)Paprika
• 30 ml (2 tbsp)Oyster sauce
• 15 ml (1 tbsp; 3 cloves)Garlic, minced
• 1Rib-eye steak
• 30 ml (2 tbsp)Crushed pepper
• 15 ml (1 tbsp)Khao kua (toasted rice powder)
• 2.5 ml (1/2 tsp)MSG
• 15 ml (1 tbsp)Padaek
• 30 ml (2 tbsp)Fish sauce
• 15 ml (1 tbsp)Beef bile
• A littleGreen onion and coriander leaves, sliced
• 15 ml (1 tbsp)Water

Instructions

1. 1

   Mix the seasonings

   Combine the dry steak seasonings, from the salt through the paprika, in a small bowl. The method mentions dill seed, but none is listed in the ingredients.

2. 2

   Dry the steak

   Pat the steak dry with paper towels.

3. 3

   Season both sides

   Rub the dry seasoning mix over both sides of the steak.

4. 4

   Add sauce and garlic

   Add the oyster sauce and minced garlic, then rub them over the steak so the seasoning is evenly distributed.

5. 5

   Marinate the steak

   Leave the steak to marinate for 1 hour or overnight.

6. 6

   Heat the oven

   Preheat the oven to 230 °C (450 °F).

7. 7

   Heat the skillet

   Heat a cast-iron skillet for 5 minutes until very hot, then add vegetable oil.

8. 8

   Sear and roast

   Cook the steak for 2 minutes on each side, then transfer the skillet to the oven for 6 minutes.

9. 9

   Check the temperature

   Take the steak out and check that it has reached 54 °C (130 °F) for medium-rare.

10. 10

    Rest the steak

    Let the steak rest for 5 minutes before serving.

11. 11

    Mix dry dip ingredients

    In a bowl, mix the crushed pepper, khao kua and MSG.

12. 12

    Add wet ingredients

    Stir in the padaek, fish sauce and beef bile.

13. 13

    Stir in the herbs

    Add the sliced green onion and coriander leaves, then mix.

14. 14

    Loosen the dip

    Add the water and stir to dilute and loosen the mixture.

15. 15

    Taste and adjust

    Taste the jeow bee and adjust it to your preference.

What is Lao steak with jeow bee?

This dish pairs seasoned steak with jeow bee, a savoury Lao dipping sauce, and is intended to be eaten with sticky rice. It suits the communal, grilled-meat feel of a Lao barbecue.

Here, the steak is seared and finished in the oven, while the dip brings together crushed pepper, toasted rice powder, fermented fish seasoning, herbs and beef bile. The contrast between a browned steak and a sharp, textured sauce makes the pairing work.

Nutrition and macros by portion

The nutrition label shows one serving as written: 360 calories, 24g protein, 9g carbs, 25g fat.

The steak provides most of the protein and much of the fat, while the sugar and toasted rice powder contribute carbohydrates. Oyster sauce, fish sauce, padaek and added salt make the dish relatively sodium-rich; serve it with sticky rice and a generous portion of vegetables to round out the plate.

Seasoning the steak

Dry rub: salt, sugar, pepper, onion powder, coriander and paprika season the meat before the oyster sauce and garlic are added. Patting the steak dry first helps the seasoning cling and gives the surface a better chance to brown.

Marinating: the recipe allows 1 hour or overnight. Keep the steak covered in the fridge if marinating overnight, then take it out while the oven and pan heat.

Building the jeow bee

Dry base: crushed pepper and khao kua give the dip its heat and toasted, grainy character. Mix these with the MSG before adding the liquid ingredients so they are distributed evenly.

Savoury ingredients: padaek, fish sauce and beef bile give the dip its distinctive fermented and intense savoury notes. Add the herbs and water last, then taste before serving.

Getting a good sear

Hot pan: give the cast-iron skillet the full 5 minutes to heat, then add the vegetable oil as directed. The steak should sizzle when it touches the pan.

Oven finish: sear each side for 2 minutes, then move the skillet to the 230 °C oven for 6 minutes. The recipe’s timing is a guide; steak thickness and starting temperature affect how quickly it cooks.

Checking doneness

Temperature: check the thickest part of the steak with a thermometer; the recipe calls for 54 °C for medium-rare. If it has not reached that temperature, continue cooking and check again.

Resting: leave the steak for 5 minutes before slicing or serving. This pause also gives you time to finish adjusting the dip.

Serving the meal

Sticky rice: serve it alongside the steak and jeow bee, as suggested in the dish description. It is handy for scooping up the dip as well as balancing its bold flavour.

Fresh herbs: keep the sliced green onion and coriander in the sauce, and serve the dip at the table so everyone can choose how much to use.

Recipe notes & tips

• Measure the dry steak seasonings before you start, and keep the dip ingredients separate from them.
• Marinate overnight in the fridge if you want to prepare the steak ahead.
• Use a thermometer in the thickest part of the steak to check for the stated 54 °C medium-rare temperature.
• Let the steak rest for the full 5 minutes before serving.
• Add the water to the jeow bee gradually so you can stop when it reaches your preferred consistency.
• Serve the dip on the side, as its fermented and peppery flavours are strong.

Variations

• Adjust the heat: use less crushed pepper for a milder jeow bee.
• Change the consistency: add water a little at a time for a looser dip.
• Add fresh herbs: increase the green onion or coriander to make the dip more herb-forward.
• Choose another steak cut: use a similarly thick steak and check its temperature rather than relying only on the timing.
• Serve with greens: add steamed or grilled vegetables alongside the sticky rice.

Common mistakes to avoid

• Skipping the drying step: moisture can hinder browning, so pat the steak dry before seasoning.
• Using a cool skillet: the steak may not sear properly, so heat the cast-iron pan for the full 5 minutes.
• Relying only on the cooking time: steak thickness varies, so check the centre with a thermometer.
• Cutting the steak straight away: juices can escape, so leave it to rest for 5 minutes.
• Adding all the water at once: the dip can become too thin, so stir it in gradually.
• Overlooking the seasoning note: the method refers to dill seed, but it is absent from the ingredient list; do not add it unless you have a separate source for that quantity.

How to store

Refrigerate leftover steak and jeow bee separately in covered containers and use within 3 days. Reheat the steak gently in a covered pan or microwave until hot; serve the dip cold or let it come to room temperature.

Frequently asked questions