Nua Yang Nam Tok
Dish: Nua Yang Nam Tok
Nua Hang Nam Tok (Waterfall Beef? Thai).
Otherwise wait for the bbq season if you've got a broiler/grill you can prepare this one anytime. In Thai nua is beef, yang suggests broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the noise the juices dripping from the beef onto the open charcoal brazier make.
1 pound steak, cut relatively thick.
1 tablespoon fish sauce.
1 tablespoon tamarind juice.
1 tablespoon lime juice.
1 tablespoon sliced red birdseye chiles (prik ki nu).
Mix the marinade, coat the steak with it and marinade it for a minimum of 3 hours.
The steak is then grilled, broiled or grilled until on the uncommon side of medium unusual, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool till prior to you want to consume.
1/3 cup fish sauce.
1/3 cup lime juice.
2 to 3 tablespoons sliced shallots.
2 to 3 tablespoons chopped coriander/cilantro.
If possible),( consisting of the roots.
2 to 3 tablespoons chopped mint leaves.
2 tablespoons khao noor (see the Pad Thai dish for this).
1 tablespoon newly roasted/fried sesame seeds.
1 to 3 teaspoons newly ground dried red chiles.
In a wok, bring a little oil to medium high heat, and add the strips of beef, immediately followed by all the staying active ingredients, stir fry until heated through (about a minute).
Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad thai and a soup such as tom yum ghoong (hot and sour shrimp soup).
Special thanks to - Muoi Khuntilanont.