If you ever yearn to enhance a naked steak with the fragrance Southeast Asia, this recipe may be just what you're looking for. The sauce is an interesting combination of spicy flavors, tamed by cream & lightened with broth and vermouth. The magazine recommends serving this with green beans and potatoes--the beans were a good choice (albeit a no-brainer); and steamed tiny new potatoes were an excellent way to mop up both the sauce and the juices from the meat, though rice would probably also do the trick. We started our meal with a green salad tossed with a sesame-ginger vinaigrette. For dessert, store-bought coconut sorbet and fortune cookies.

If you ever yearn to enhance a naked steak with the fragrance Southeast Asia, this recipe may be just what you're looking for. The sauce is an interesting combination of spicy flavors, tamed by cream & lightened with broth and vermouth. The magazine recommends serving this with green beans and potatoes--the beans were a good choice (albeit a no-brainer); and steamed tiny new potatoes were an excellent way to mop up both the sauce and the juices from the meat, though rice would probably also do the trick. We started our meal with a green salad tossed with a sesame-ginger vinaigrette. For dessert, store-bought coconut sorbet and fortune cookies.