Nua Yang Nam Tok
Waterfall Beef Salad
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1lb beefsteak, cut fairly thick.
Ingredients - Marinade
1 tbs fish sauce - nam pla
1 tsp tamarind concentrate mixed with 3 teaspoons water
1 tbs lime juice
1 tbs chopped Thai chili peppers
Method
1. Mix the marinade, coat the steak with it and marinade it for at least 3 hours.
2. The steak is then barbequed, broiled or grilled until on the rare side of medium rare
3. 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
1/3 cup fish sauce - nam pla
1/3 cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander, including the roots
2-3 tablespoons chopped mint leaves
2 tablespoons khao koor (see below)
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilies.
Method
1. In a wok bring a little oil to medium high heat and add the strips of beef, immediately followed by all the remaining ingredients.
2. Stir fry until heated through (about a minute). Serve with Thai sticky rice, or as part of a meal with Pad Thai and a soup such as tom yum gung (hot and sour shrimp soup). 
Khao Koor:
1. get a medium sized wok fairly hot
2. add a couple of tablespoons of uncooked rice
3. Keep in movement until the rice starts to turn golden brown
4. Remove from the heat and allow to cool
5. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine--the powder should retain some "texture"). Back | 
