Jeow Som & Jeow Bee with Wagyu

by Saeng Douangdara
wagyu and Lao food
How to cook wagyu and Lao dips

I love eating wagyu steaks with my favorite Lao food dips:  jeow som and jeow bee!  Do you have a favorite sauce for steaks?  The wagyu is from @pursuitfarms and their cuts are so delicious!  This video goes into how I like to cook ribs, steaks, and how to make the delicious Lao dips that pair well with the meats.

Jeow Som & Jeow Bee for Wagyu Steaks

Traditional Lao dips jeaw som and jeaw bee for steaks!
Prep Time4 hrs
Cook Time5 mins
Total Time4 hrs 5 mins
Course: dinner
Cuisine: Lao, wagyu
Keyword: lao, lao food, lao food movement, laos, wagyu
Author: Saeng Douangdara


Jeow Som

  • 10 garlic cloves
  • 15 fresh bird eye chili peppers
  • 2 tbsp cilantro stem
  • 2-½ tbsp sugar
  • ½ cup fish sauce
  • 1-½ whole lime
  • 2 tbsp cilantro leaves

Jeow Bee

  • 2 tbsp crushed pepper
  • 1 tbsp khao kua
  • ½ tsp msg
  • 1 tbsp padaek
  • 2 tbsp fish sauce
  • 1 tbsp beef bile
  • Little sliced green onion and cilantro
  • 1 tbsp water

Wagyu Rib

  • wagyu rib
  • Kosher Salt and pepper to taste
  • Vegetable oil

Wagyu Steak

  • 4 oz Australian Wagyu rib eye steak
  • Salt and pepper
  • Garlic
  • Lemongrass – thin slices


Jeow Som

  • In a mortar and pestle, add the garlic then smash
  • Add peppers and smash
  • Add cilantro stems and smash
  • Add sugar, fish sauce, lime, and cilantro leaves then mix
  • Taste and adjust

Jeow Bee

  • In a bowl, add the dry ingredients: crushed pepper, khao kua, msg, and mix
  • Then add wet ingredients, padake, fish sauce, beef bile and mix
  • Then add the herbs: green onion and cilantro then mix
  • Add water to dilute and loosen
  • Taste and adjust

Wagyu Rib Sous Vide Method

  • Take out the meat and sit outside for 45 mins
  • Pat the meat dry
  • Salt and pepper all sides and rest for 10 mins
  • Vacuum seal the meat and get the sous vide machine ready
  • 3 inch beef rib. Cook at medium 135F or medium rare 131F for 4 hours in sous vide. Additional hour if larger cut.
  • Remove from the bag and pat dry
  • Flamethrower or hot grill both sides for a few seconds
  • Cut the meat off the bones and cut across the grain

Wagyu Ribeye Steak Seared in Cast Iron

  • Take 1 inch steak out of fridge and sit at room temp for 15 mins
  • Dry the steak with a paper towel
  • Salt and pepper the steak and sit for 10 mins
  • Cook outside – Heat the cast iron until drips of water dance on the pan.
  • Add a drizzle of neutral oil (vegetable oi) and wait for it to heat
  • Sear steak for 2-½ minutes without moving it
  • Flip and cook other side for 2 minutes then add smashed garlic and lemongrass and baste for the last 30 seconds and remove the garlic and lemongrass
  • Use a tong and sear the sides
  • Take off, wrap in foil, and rest for 10 mins
  • Slice across the grain

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