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.
1 pound steak, cut fairly thick
1 tablespoon fish sauce
1 tablespoon tamarind juice
1 tablespoon lime juice
1 tablespoon chopped red birdseye chiles (prik ki nu)
1/3 cup fish sauce
1/3 cup lime juice
2 to 3 tablespoons chopped shallots
2 to 3 tablespoons chopped coriander/cilantro (including the roots if possible)
2 to 3 tablespoons chopped mint leaves
2 tablespoons khao noor (see the Pad Thai recipe for this)
1 tablespoon freshly roasted/fried sesame seeds
1 to 3 teaspoons freshly ground dried red chiles
Marinade: Mix the marinade, coat the steak with it and marinade it for at least
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: 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).
Posted by WingsFan91 at Recipe Goldmine 11/15/2001 3:38 pm.