Thai Nua Yang Nam Tok (Waterfall Beef)

Recipe Ingredients

1 lb	454g / 16oz	Steak - cut fairly thick.
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
1 tablespoon	15ml	Freshly roasted/fried sesame seeds
2 teaspoons	10ml	Freshly ground dried red chilies.

Recipe Instructions

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

The steak is then grilled, 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.

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)).

Source:
the California Culinary Academy

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