Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1      pound         beef rib-eye
                        ***MARINADE***
     1/4  cup           soy sauce
   1      tablespoon    fish sauce
   1      tablespoon    brown sugar
                        ***dipping sauce***
   5      small         dried red chiles
     1/4  cup           Thai fish sauce
   2                    limes -- juice of
   1      teaspoon      palm or brown sugar
   1      teaspoon      soy sauce
   1      tablespoon    roasted rice powder
   2                    scallions -- finely chopped
   4      cans          sticky rice -- see * note

Preparation:

* Note: See the "Sticky Rice" recipe which is included in the "Two Hot Tamales" recipe collection. Trim steaks of fat. Combine marinade ingredients in a large container. Add the beef, cover, and refrigerate 1 to 2 hours. Remove meat from refrigerator 30 minutes before grilling to enhance flavors. Meanwhile, combine all the dipping sauce ingredients in a small bowl and set aside. Preheat grill. Grill steak, turning occasionally, 5 to 10 minutes for medium-rare. Transfer meat to a cutting board and set aside 10 minutes before slicing crosswise into thin slices. Transfer meat and juices to a serving platter and serve with the dipping sauce and Sticky Rice.