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LOCATION: Recipes >> Asian >> Thai Grilled Beef

Print this Recipe    Thai Grilled Beef

Nue Nam Tok: Grilled Beef with Thai Seasoning
Serves 6

3 serrano chilies
1/4 cup white vinegar

1.5 lb flank steak

1/4 lb (1 cup) red onion, sliced
4 green onions

1/4 cup plus 1 Tablespoon lime juice
2 Tablespoons fish sauce
1 teaspoon ground roasted chilies
2 tablespoons ground toasted rice

red lettuce leaves
coriander sprigs
mint or basil leaves

Remove the stems, but not the seeds, from the chilies. Slice the
chiles crosswise into pieces 1/8" thick. Place the sliced chiles
and vinegar in a small serving bowl. Let it stand for at least 15
minutes.

Grill the beef to the desired doneness, preferably over charcoal.
Slice it across the grain into strips 1/8" thick and 1 to 2 inches
long. Put these in a large ceramic bowl.

Peel the red onion, remove the root portion, and slice the onion
vertically into thin strips. Slice the green onion diagonally into
thin pieces. Add both types of onion to the beef.

Add the lime juice, fish sauce, ground chilies, and ground rice.
Mix well.

Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mixture on top. Garnish with sprigs of coriander
and mint or basil leaves.

Serve at room temperature, with the vinegar sauce and rice.

To roast and grind chiles: Use small hot chilies about 3 to 4 inches
long. Roast whole chillie stems and all, in a dry wok or skillet
until the color changes to dark red or brown depending on the
chilies used. Be careful not to let them burn. When the chilies
have cooled, remove the stems and seeds. Place the chilies in a
food processor or blender and grind using short pulses.

To toast rice: Place uncooked rice in a dry wok or skillet and heat
over moderate heat until deep golden brown,s tirring frequently to
keep from burning and to allow it to develop a uniform color.
Watch the rice carefully after it begins to change colorand stir
constantly because it can burn easily at this stage. When it is
auniform deep golden color, remove from heat and allow to cool to
room temperature. Grind it to a fine powder in a blender or a
spice grinder.

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