Thai Rib Eye and Rice Dinner

Give your dad a different kind of tie for Father's Day – the edible kind. Marinated ribeye, rice with grilled shiitake mushrooms and red curry flavoured green beans puts your average steak and potato dinner to shame. Crowd pleasing and easily done at home, cook your dad a Thai dinner in a more intimate setting – his own backyard!


1/4 cup oyster sauce 50 mL
2 tbsp soy sauce 30 mL
2 tbsp lime juice 30 mL
1 tbsp each minced ginger and garlic 15 mL
1 tsp fish sauce 5 mL
1 tsp crushed hot pepper flakes 5 mL
4 rib eye steaks, 6 to 8 oz (175 to 250 g) each 4
4 cups sliced shiitake mushrooms 1 L
2 tbsp vegetable oil 30 mL
1 tsp red Thai curry paste 5 mL
1/2 tsp each salt and pepper, (approx.) 2 mL
1 lb fresh green beans, trimmed 500 g
2 cups hot, cooked U.S. long grain white or brown rice 500 mL
2 tbsp sliced green onion 30 mL
2 tbsp finely chopped coriander 30 mL
1 tsp lime zest 5 mL
1/4 cup toasted, sweetened shredded coconut 50 mL
  Lime wedges  


In a small bowl combine the oyster sauce, soy sauce, lime juice, ginger, garlic, fish sauce and hot pepper flakes. Reserve 3 tbsp (45 mL) of marinade and add remaining marinade to steaks. Let soak for at least 20 minutes.

Meanwhile in a large bowl, toss the mushrooms with reserved marinade and place on one side of a large sheet of heavy duty foil. Fold over the foil and pinch edges to seal and make a secure packet. In a large bowl, stir the oil with the curry paste, salt and pepper; toss with green beans. Transfer beans to one side of another piece of heavy duty foil, fold and seal edges to make a second packet.

Preheat grill to medium-high. Grill bean and mushroom packets for 8 minutes, turning once. Remove from the grill and reserve closed packets while cooking the steaks.

Remove steaks from marinade and season lightly with salt and pepper to taste. Place the steaks on the grill and cook for 8 to 10 minutes, turning once, or until cooked to preferred doneness. Remove steaks from grill and rest for 5 minutes.

Meanwhile, in a large bowl add rice, green onions and coriander. Open the mushrooms and toss with rice mixture. Carefully open the green beans; sprinkle with lime zest. Transfer rice and green beans to serving plates; sprinkle with coconut. Serve with steaks; garnish with lime wedges.

Makes 4 servings.


Nutritional Information

Per Serving (Size) One 6 oz/180 g steak with rice and green beans

  • Calories - 695
  • Fat (g) - 38
  • Protein (g) - 42
  • Carbs (g) - 47
  • Fibre (g) - 8
  • Sodium (mg) - 1869

Description Excellent source of riboflavin, niacin, vitamin B6, vitamin B12, folate, vitamin C, vitamin D, phosphorus, magnesium, iron, and zinc.

© 2015 Faye Clack Communications. All rights reserved.
All photos and recipes are original creations of Faye Clack Communications.

Food and Beverage Public Relations | Food Communications | Food Publicity
PR for Food