Steak with Asian Crack Sauce Recipe

Looking for a new steak sauce? Try this amazing umami-packed Asian sauce. It’s a sweet and spicy sauce made from a combination of fish sauce, sugar, lime juice, shallots, garlic, cilantro, and chili peppers. It’s so good on just about everything and so addicting that we simply call it the Asian crack sauce.
Full recipe:
www.vickypham....
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Blog: www.VickyPham.com
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[@DforDivya]

Very nice recipe video on making an unique and tasty steak sauce at home. Lot of flavorful ingredients. I really like to try this sweet and spicy Asian crack sauce. Perfect stake. Excellent presentation. Thanks for sharing!

[@susannahq9267]

This video was delightful, tomorrow I'm gonna make the recipe. ❤

[@daphnerodriguez9980]

THANKS YOU GOODNESS 🌟 DAPHNE COTTON ALWAYS 💜 AWESOME

[@DarrenChen]

I love the title! I will definitely try this

[@chiefbigbust3351]

Does anyone know the title to this song or soundtrack? It's incredibly relaxing, and I'd love to listen to it while I'm cooking. Cooking is probably my favorite thing to do exactly because it is relaxing to me and this song would be the cherry on top

[@dazedneptune]

Looks amazing! I’ll try this the next time I buy steak 😋

[@dangnguyen9137]

Thank you! Delicious 😋

[@jasontheworldisyours]

Flavorful food

[@LopsidedCircle]

did you cut the steak with the grain...or does it just look that way?

[@kumingo]

I love crack. Will make this soon. 🙏

[@ChefVicCuisine]

Wow! New sub here! I recently made Steak Kabobs on my page too and *your dish looks amazing!* Hope to stay connected! 😀

[@lytaylor1204]

I feel like an idiot. All these years I've never thought of mincing garlic the same way I mince onions 😅

[@ZaneBezesky]

Do you know how many days this would keep in the fridge?

[@v2pham]

3-5 days.

[@ZaneBezesky]

@@v2pham Thank you!

[@user-tq3rr8vy2w]

Should keep the fat on the steak so it’ll keep it moist by not drying out.. and then cut out the fat after it’s cooked. And please cut against the grain not with it.

[@paulyang748]

Why do ppl cut the fat off? That's the best part.