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Reviews for: Photos of Thai-Dipped Beef Tri Tip
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1 of 17
I confess that every once in a while when I see the very large amounts of spices in a Chef John recipe, I get a little fearful. No problems here, I made this exactly as on the recipe, except used the broiler in the oven (about 10 inches from the top), and it was just perfect. I served it with Chef John's peanut dipping sauce, a little salad of daikon and carrot, and fresh IPA beer. As always, we enjoyed. Thanks Chef John.
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(12)
I had to omit the garlic due to an allergy and substitute dried lemon grass (1 T) and ground ginger (1 tsp) because that's what I had. I also had to cook this in the oven (preheated to 425 degrees, turned to 350 degrees upon insertion, and baked for 35 minutes) because it is winter. It sure is good though! This one is definitely a keeper!
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(5)
this was absolutely delicious! i used the marinade on jumbo chicken wings and bf cooked them up on the grill.. this is definitely a do over! i hate prepping lemon grass so i used lemon grass puree in a tube (equal amounts).. be careful when heating up the marinade for a dip or baste as it can be very potent in closed up spaces.. ty chef john.. you never cease to impress me
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(3)
This recipe is AMAZING! thankfully I doubled the amounts of everything so there would be extra and I can't wait to try it out in a stir fry or even marinade some chicken thighs. we love chef john!
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(2)
Absolutely delicious! Made it exactly as the recipe stated. Couldn't believe how tender the meat was. Yum!
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(1)
I didn’t quite make it exactly as the recipe calls, because I didn’t have all of the ingredients exact! (Darned Covid-19) So I made a LITTLE adjustment. IT WAS PHENOMENAL! IT WAS GREAT. Everyone loved it!
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(1)
Good flavor, tasty with rice
I sure will be doing this again.
Loved it!!! Added 2 Thai chilis, pulsed marinade in the blender. Served with Calrose rice and cucumber/tomato salad with tamarind vinaigrette. Family destroyed it!