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Recipe: John Howie’s Grilled Kalbi Sirloin Steak

Chef John Howie’s Kalbi Beef with Green Papaya Salad

INGREDIENTS: YIELD: SERVES 2 YIELD: SERVES 4• Kalbi Sirloin – recipe follows 2 ea. (8 oz’s wt.) 4 ea. (16 oz’s wt.)
• Green Papaya Salad – recipe follows ¾ cup 1 ½ cup
• Thai Lime-Garlic-Fish Sauce Dressing – see recipe 2 Tbsp. 4 Tbsp.
• Kalbi Glaze – recipe follows 2 tsp. 4 tsp.
• Macadamia Nuts – toasted, chopped 1/8” 2 tsp. 4 tsp.
• Cilantro – sprig, large 2 each 4 each

GREEN PAPAYA SALAD INGREDIENTS YIELD: ¾ CUP YIELD: 1 ½ CUP
• Green Papaya – peeled, seeded, julienne sliced on mandolin ½ cup 1 cup
• Carrot – peeled, julienne sliced on mandolin ¼ cup ½ cup

GREEN PAPAYA SALAD PROCEDURE:
1. Mix ingredients together and hold refrigerated until needed for service.

LIME-GARLIC-FISH SAUCE DRESSING INGREDIENTS: YIELD: ½ CUP YIELD: 1 CUP
• Lime Juice - fresh 4 Tbsp. ½ cup
• Palm Sugar - granulated 2 Tbsp. 4 Tbsp.
• Garlic – fresh, minced very fine 1 tsp. 2 tsp.
• Fish Sauce 3 Tbsp. 6 Tbsp.
• Red Thai Chili – small, very thinly sliced with seeds 1 each 2 each

LIME-GARLIC-FISH SAUCE DRESSING PROCEDURE:
1. Mix together all ingredients. Stir until all of the sugar has dissolved. Transfer, label and store
refrigerated until needed.

KALBI GLAZE INGREDIENTS: YIELD: ¼ CUP YIELD: ½ CUPS
• Kalbi Sauce – see recipe ¼ cup ½ cup
• Corn Starch 1 tsp. 2 tsp.
• Water 1 tsp. 2 tsp.

KALBI GLAZE PROCEDURE:
1. Strain the sauce and place in a sauce pot, bring to a simmer, make slurry out of the water and
corn starch, and then slowly stir the slurry into the sauce. Simmer until thick. Transfer label, and
store refrigerated until needed.