Ingredients:

    2 lbs top sirloin or other meat
    5-7 cloves fresh garlic
    1 tablespoon whole black peppercorns
    3 coriander roots or stalks (can omit this if it’s hard to find)
    1 tablespoon fish sauce
    1 tablespoon soy sauce
       
    You can easily double this recipe if it does not cover the cut of meat you are using.
Pound, chop or grind all of the ingredients except the meat and let them stand for 3-5 minutes to
allow the flavors to blend.  Then coat the meat with the mixture and allow it to marinate for at
least one hour, but for 3-4 hours or overnight if you have time.  You can freeze the meat at this
point, or cook it however you like.  I like to grill meats marinated this way, but you can roast or stir
fry them too.
Top sirloin is more tender than top round for
London Broil.  But you could use this for
roast pork loin or grilled pork chops or shish
kebob made of chicken, beef or pork.  The
fish sauce called for in this recipe can be
Thai or Vietnamese fish sauce and you can
find both online if they are not available near
you.

Ingredients and directions follow....
    This is yet another recipe I learned in my Thai restaurant cooking class.  This is a perfect all
around marinade for any grilled or stir fried meat.  I use it particularly on top sirloin steak then I grill
it on the BBQ and then slice it on a diagonal like London Broil.  You can use a mortar and pestle to
grind the spices or just chop them up finely on a cutting board.
Thai Steak Marinade
Suzanne's Recipe File