Ingredients Jump to Instructions ↓

  1. oz Beef steak - 1

  2. Marinade

  3. 1 tablespoon 15ml Fish sauce

  4. 1 tablespoon 15ml Tamarind juice

  5. 1 tablespoon 15ml Lime juice

  6. 1 tablespoon 15ml Chopped red birdseye chilies - (prik ki nu)

  7. Remaining Ingredients

  8. 1/3 cup 78ml Fish sauce

  9. 1/3 cup 78ml Lime juice

  10. 2 tablespoons 30ml Chopped shallots

  11. 2 tablespoons 30ml Chopped coriander/cilantro - (including the roots if possible)

  12. 2 tablespoons 30ml Chopped mint leaves

  13. 2 tablespoons 30ml Khao noor - (see the pad thai recipe for this)

  14. 1 tablespoon 15ml Freshly roasted/fried sesame seeds

  15. 2 teaspoons 10ml Freshly ground dried red chilies.

Instructions Jump to Ingredients ↑

  1. 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.

  2. Mix the marinade, coat the steak with it and marinade it for at least 3 hours.

  3. 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.

  4. 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).

  5. 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)).

  6. Recipe By: Muoi Khuntilanont


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