In a large plate or wide bowl add the soy sauce, oyster sauce, 1 tbsp of vegetable oil, garlic and palm sugar. Mix until combined.
2 tbsp soy sauce, 1 tbsp oyster sauce, 1 tbsp vegetable oil, 1 tsp garlic, 1 tsp palm sugar
Place the steaks in the marinade and coat well on both sides. Use a fork to pierce over each side, to help the marinade soak in further. Season with salt and pepper, then cover and marinate for a minimum of 30 minutes (or overnight if marinating in advance).
600 g sirloin steak, Salt and pepper
Heat a cast iron pan (or cook over charcoal if you can) on high heat and coat with 1 tbsp of vegetable oil. Once hot, add in your marinated steaks and cook each side for 3-4 minutes for medium or 2-3 minutes for medium-rare. Seal the edges for 10-20 seconds each. You can flip the steaks more than once, whatever suits your style of cooking.
1 tbsp vegetable oil
Transfer steaks onto a large plate. Cover with aluminium foil and rest for 10 minutes.
Once rested, use a large, sharp knife to slice into thin strips. Serve with your fresh Nam Jim Jaew dipping sauce and enjoy!