Nua Yang Nam Tok (Waterfall Beef)

In Thai Nam Tok means waterfall which is very descriptive as the juices from the cooking beef drip down onto the coals like a water fall. Traditionally this steak is cooked over charcoal which lends a great smokiness flavor. Be sure and not overcook the steak. It should be quite rare.

This is a typical Isan dish using toasted rice powder (Khao Koor) and eaten with sticky rice. Khao Koor is used in Gai Larb (chicken minced salad) and other Thai/Laos dishes. It lends a wonderful fragrance and texture! You can buy Khao Koor in an Asian market, but it is very easy to make. I always keep a small jar ready to use for these Northeast Thai/Laos recipes.

It is used in salads to keep them from being "soupy" as it absorbs some of the liquid and lends a lovely fragrance.

1 lb beefsteak, top sirloin or other tender cut, sliced fairly thick.
Marinade - Ingredients
1 tablespoon fish sauce - nam pla
1 teaspoon tamarind concentrate mixed with 3 teaspoons water
1 tablespoon fresh lime juice
1 tablespoon chopped Thai Dragon chile peppers

Method
Mix the marinade, pour over the steak turning the meat over to make sure all areas are covered and marinade it for at least 4 hours. Sometimes I just place the steak and marinade in a large plastic zip-lock bag. This makes it easy to turn over occasionally to thoroughly marinade the steak. Marinating over night gives the meat more flavor.

Heat barbeque, run a piece of pork back-fat over the grills to keep the meat from sticking and to allow nice grill marks to develop. Once you place the steak on the hot grills do NOT move it until you are ready to turn the meat over. Be sure not to overcook the steak!

Place the steak on a cutting board and allow to rest for 10 minutes.

Then cut into half inch thick strips using a sharp knife. Then cut the strips across into bite sized pieces.

The meat can be kept at room temperature until just before you want to serve it.
Remaining ingredients
1/3 cup fish sauce - nam pla
1/3 cup fresh lime juice
3 tablespoons minced shallots
2 tablespoons chopped cilantro
1 tablespoon minced and pounded cilantro roots
3 tablespoons chopped mint leaves
2 tablespoons khao koor *
1 tablespoon freshly roasted sesame seeds
1-3 teaspoons freshly ground roasted Thai Chiles (to taste)

Method
In a wok bring a little oil to medium high heat and add the beef, immediately followed by all the remaining ingredients as listed above.

Stir fry until heated through this takes about a minute.

Serve with steamed sticky rice. The glutinous rice should be soaked over night and cooked in a bamboo steamer over boiling water. You cover the bamboo cone with a damp clean dish towel. Using a rice paddle you need to lightly fluff the rice over.

Khao Koor
Place medium sized wok over medium flame to heat.
Place 3 tablespoons of uncooked glutinous rice in the hot wok
Stirfry the rice keeping it moving until the rice starts to turn golden brown. I like to slowly roast the rice as it grinds nicer and is less gritty.

Remove from the heat and allow to cool.

Grind to a fairly coarse powder in a spice mill or clean coffee grinder, or a mortar and pestle. Don’t over grind as you want some texture.

Keep in a glass jar for easy use in Thai cooking.