| Waterfall Beef - Neua Yang Nam Tok |
Ingredients
In Thai language, “nua” means beef, “yang” means broiled (over a charcoal burner), and nam tok is a waterfall. This dish is best cooked using a barbecue as per instructions below. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.
Ingredients:
You need a 1 pound steak, cut fairly thick.
Marinade
1 tablespoon fish sauce
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
1 tablespoon lime juice
1 tablespoon chopped Thai chilli peppers
Mix the marinade, coat the steak with it and marinade it for at least 3 hours.
The steak is then barbecued, broiled or grilled until on the rare side of medium rare, cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.
Remaining ingredients
1/3 cup fish sauce
1/3 cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander/cilantro (including the roots if possible)
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor (see below)
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chillies.
Khao Koor: get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked jasmine rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture")
Cooking Instructions
In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir fry until heated through (about a minute).
Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum goong (hot and sour shrimp soup).
Enjoy. This is one of our all-time favourites.
by PCT Thailand |
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