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Recipe from: Colonel Ian F. Khuntilanont-Philpott
"Heavenly Beef" (sometimes also known as nuea wan, or "sweet beef"), is a northern specialty, that in Thailand is sun dried between stages, but in more moderate climes, can be prepared as described below.
1 pound of good quality steak
3 tablespoons of fish sauce
1 tablespoon of dark sweet soy sauce
3 tablespoons honey
1 tablespoon of coriander seeds
In a hot skillet or wok, dry fry the coriander seeds until they start to "pop" and become aromatic. Allow to cool and grind to a fine powder.
Place the steak in a freezer for about an hour to stiffen it, then slice it very thinly diagonally to the natural grain of the meat.
Combine the sauces, honey and coriander powder, and marinade the meat for about 10 minutes, then in a medium hot wok, quickly stir fry the mixture until the marinade thickens slightly, then place the meat on a wire rack to cool and dry.
In a wok or suitable pan (or electric deep frier), deep fry the marinaded and "tacky" slices of beef, until slightly crisp.
Serve with sticky rice.