We arrived in Thailand preparing to call it home for the next 3+ years and headed to the local market where we would be eating most of our meals. The signs were in a language that we couldn’t yet read and the food looked far different from what we had seen at our local Thai restaurants back in America. Colby and I each had one go-to dish but were desperate for some variety. That’s when we asked some friends for recommendations. They ordered a few dishes that were familiar flavors for a foreign palate, and it was then when I took my first bite of ไก่ผัดกระเทียม (aka. Stir Fried Garlic Pepper Chicken.) Let me just tell you something, when this chicken hit my taste buds, I no longer cared about variety, I knew I could eat this every dang day.
There are a few things that make this recipe so incredible. First off, it just includes a few basic ingredients. Second, not only is this recipe garlic loaded, but it includes the magic ingredient, Thai fried garlic. I have tried to make it on my own but do yourself a favor… buy it through the link below! This recipe should not be enjoyed without it; trust me it’s absolutely divine. The mix of the black pepper, salty soy sauce, and fried garlic is the perfect mixture of light and bold! When I started working with Good Ranchers, I knew I wanted to re-create this recipe using a quality piece of their flat iron steak. Using the stir-fry sauce as a marinade, throwing the steak on the grill and finishing it off with a very generous sprinkle of the fried garlic…it’s just as incredible as the chicken I ate at the market!
Here’s what you should know. The original recipe is made with a few types of soy sauce that aren’t as easy to find at our local stores in America. To make this recipe easier to pull together, we will just be using a standard Tamari (gluten free soy sauce), so it will be a bit like a fusion rendition. When using Tamari, this recipe becomes naturally gluten-free and naturally dairy-free as well! In Thailand you commonly wouldn’t see this served with vegetables; however to make a complete meal, I recommend serving it with roasted asparagus for a wonderful flavor balance.
Ready to make this recipe? Head on over to Goodranchers.com to order your Ranchers Classic Box and use code GATHER for $30 off your first order.
DON’T FORGET THE THAI FRIED GARLIC: Buy some here or at your local asian grocery store.
AuthorKaytlyn HelgersonCategoryMain Course
Finely grate the garlic with a cheese grate or garlic press. Put the garlic and the marinade ingredients in a small bowl and mix well. Half of this will be used for the marinade, the other half will be used for topping your final product. If you like lots of sauce you may want to double the sauce at this stage!
Get a large plastic bag or Tupperware. Place the steak inside and coat with half of the sauce. It should be enough to cover all 4 pieces. Let sit over night or at least 4 hours for the best flavor.
On a cookie sheet trim the ends off the asparagus and coat with a light drizzle of olive oil. Sprinkle the top with approx. 1/2 tsp of sea salt. Bake on 400 for 15 minutes or until they reach your desired likeness. At this time also prepare your plain rice according to the package.
Get your grill fired up and cook the flat iron steak for approx. 5-6 on each side. Don't come after me but... I like mine a bit well done so I cook it closer to 8-10 on each side. When it doubt cut into the middle to see how it's cooked.
Styling & Final Touches: Slice and let the steak sit while you prepare the plates. On each plate put rice and lay the steak slightly over it. The add the asparagus in full pieces. This is the most important part: GENEROUSLY sprinkle with the fried Thai garlic. DO NOT skip this, it brings ALL the flavor together and gives the perfect final flavor punch. Put some of the extra sauce on top to brighten the flavor of the rice and steak. My favorite way to eat this is with a bit of rice, steak and asparagus in each bite!
Bon Appetit!
Ingredients
Directions
Finely grate the garlic with a cheese grate or garlic press. Put the garlic and the marinade ingredients in a small bowl and mix well. Half of this will be used for the marinade, the other half will be used for topping your final product. If you like lots of sauce you may want to double the sauce at this stage!
Get a large plastic bag or Tupperware. Place the steak inside and coat with half of the sauce. It should be enough to cover all 4 pieces. Let sit over night or at least 4 hours for the best flavor.
On a cookie sheet trim the ends off the asparagus and coat with a light drizzle of olive oil. Sprinkle the top with approx. 1/2 tsp of sea salt. Bake on 400 for 15 minutes or until they reach your desired likeness. At this time also prepare your plain rice according to the package.
Get your grill fired up and cook the flat iron steak for approx. 5-6 on each side. Don't come after me but... I like mine a bit well done so I cook it closer to 8-10 on each side. When it doubt cut into the middle to see how it's cooked.
Styling & Final Touches: Slice and let the steak sit while you prepare the plates. On each plate put rice and lay the steak slightly over it. The add the asparagus in full pieces. This is the most important part: GENEROUSLY sprinkle with the fried Thai garlic. DO NOT skip this, it brings ALL the flavor together and gives the perfect final flavor punch. Put some of the extra sauce on top to brighten the flavor of the rice and steak. My favorite way to eat this is with a bit of rice, steak and asparagus in each bite!
Bon Appetit!
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