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home > recipes > meat > thai nua yang nam tok
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. You need a 1 pound steak, cut fairly thick. marinade 1 tablespoon fish sauce 1 tablespoon tamarind juice 1 tablespoon lime juice 1 tablespoon chopped red birdseye chilis (prik ki nu) Mix the marinade, coat the steak with it and marinade it for at least 3 hours. The steak is then barbequed, 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 third cup fish sauce third cup lime juice 2-3 tablespoons chopped shallots 2-3 tablespoons chopped coriander/cilantro (including the roots if possible) 2-3 tablespoons chopped mint leaves 2 tablespoons khao noor 1 tablespoon freshly roasted/fried sesame seeds 1-3 teaspoons freshly ground dried red chilis. 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). 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)). -- Regards Colonel Ian F. Khuntilanont-Philpott Systems Engineering, Vongchavalitkul University, Korat 30000, Thailand

Thai Nua Yang Nam Tok


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list all recipes for MEAT (1007)
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ethnicity: thai
recipes for meat
recipes by colonel
Email Address:
(posted September 24, 2004)

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.

You need a 1 pound steak, cut fairly
thick.

marinade

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

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

The steak is then barbequed, 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

third cup
fish sauce
third cup
lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped
coriander/cilantro (including the roots if possible)
2-3 tablespoons chopped
mint leaves
2 tablespoons khao noor
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilis.

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).

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)).

--

Regards

Colonel Ian F. Khuntilanont-Philpott

Systems Engineering,
Vongchavalitkul University,
Korat 30000, Thailand


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from Corpus Christi, Texas, United States wrote:0  1

This is a wonderful version of a traditional Thai dish that you can buy in street stalls from Bangkok to Pattaya Beach. I have made it at home for some time and people just rave about it. But this version is extra special. Thanks for giving it to the group! I can't wait to try the hot and sour shrimp soup, too. I would move to Thailand for their wonderful food.
4 starsJuly 25, 2006


 
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