Title: Nua Yang Nam Tok (Waterfall Beef)

Yield: 2-4 Servings

Main ingredients

If you've got a broiler/grill you can cook this one anytime, otherwise wait for the barbecue
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.

500g. thick steak (sirloin is good)

1 tbl fish sauce
1 tbl tamarind juice
1 tbl lime juice
1 tbl chopped red birdseye chilis (prik ki nu)

1 tbl oyster sauce (optional)

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.

1/3 cup fish sauce
1/3 cup lime juice
2-3 tbl chopped shallots
2-3 tbl chopped cilantro/coriander (including the roots)
2-3 tbl chopped mint leaves
2 tbl khao noor (Roasted Rice Powder))
1 tbl freshly roasted/fried sesame seeds
1-3 tsp freshly ground dried red chilis.

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 goong (hot and sour shrimp soup)).