Nua Yang Nam Tok (Waterfall Beef)

Recipe Ingredients

1 lb	454g / 16oz	Beef steak - 1" thick
		Marinade
1 tablespoon	15ml	Fish sauce
1 tablespoon	15ml	Tamarind juice
1 tablespoon	15ml	Lime juice
1 tablespoon	15ml	Chopped red birdseye chilies - (prik ki nu)
		Remaining Ingredients
1/3 cup	78ml	Fish sauce
1/3 cup	78ml	Lime juice
2 tablespoons	30ml	Chopped shallots
2 tablespoons	30ml	Chopped coriander/cilantro - (including the roots if possible)
2 tablespoons	30ml	Chopped mint leaves
2 tablespoons	30ml	Khao noor - (see the pad thai recipe for this)
1 tablespoon	15ml	Freshly roasted/fried sesame seeds
2 teaspoons	10ml	Freshly ground dried red chilies.

Recipe Instructions

If you've got a broiler/grill you can cook this one anytime, otherwise wait for the barbeque season. In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.

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.

Method

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. (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)).

Recipe By: Muoi Khuntilanont

Source:
"Eating Well", Jan/Feb, 1992

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