Thai grilled beef recipe by Aphichat Amatmontri, from Pai Thai

About the Chef

Chef Aphichat Amatmontri has been leading the award-winning team at Pai Thai for more than four years, having originally joined the Thai restaurant as a Sous Chef. Rising through the kitchen’s ranks, Chef Amatmontri assumed the role of Chef de Cuisine before being tasked with the senior position of Head Chef, which has seen him win several awards in Thai Gastronomy.

With more than 12 years kitchen experience, Chef Aphichat has been instrumental in leading and training the restaurant’s Thai kitchen team, raising its quality and popularity within Dubai’s competitive market. Under Chef Apichat’s leadership and hands-on approach, Pai Thai has received high diner satisfaction year-after-year and continues to provide diners with a memorable experience with all their requests catered to. As a result of Chef Aphichat’s efforts, he has won several awards such as Caterer Middle East’s Head Chef of the Year 2018, as well as having Pai Thai named Favourite Thai Restaurant by several publications, including What’s On Dubai and Time Out Dubai.


For 1 portion:

  1. 1 piece of beef steak (250g/pc)

For the marinade:

  1. 3g fresh garlic
  2. 3g root coriander
  3. 15ml soy sauce
  4. 30ml oyster sauce
  5. 3g black pepper powder
  6. 15ml Thai chili sauce
  7. 5g white sugar

For the sauce:

  1. 15ml tamarind sauce
  2. 30ml lime juice
  3. 30ml fish sauce
  4. 3g chili powder
  5. 3g white sugar
  6. 3g rice powder
  7. 3g coriander leaves
  8. 3g sliced red onion

For the crispy sticky rice ball:

  1. 100g sticky rice
  2. 500ml water
  3. 10g breadcrumbs


  1. Mix all the marinade ingredients together and marinate beef in the mixture overnight
  2. Cook the beef on charcoal until well cooked
  3. Mix all the sauce ingredients together in a bowl until they combine to form a sauce and then pour the sauce over the grilled beef
  4. Soak the sticky rice in the tap water for 3-4 hours then strain it.
  5. Cook the rice in a steamer for 25 minutes or until well cooked
  6. Mold the cooked rice into small balls, cover with breadcrumbs and deep fry until crispy with a nice golden color

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