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Ingredients
- You need a 1 pound steak, cut fairly thick.
- Marinade
- 1 tablespoon fish sauce
- 1 teaspoon tamarind concentrate mixed with 3 teaspoons water
- 1 tablespoon lime juice
- 1 tablespoon chopped Thai chile peppers
- 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
- 1/3 cup fish sauce
- 1/3 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 koor
- 1 tablespoon freshly roasted/fried sesame seeds
- 1-3 teaspoons freshly ground dried red chilis.
Preparation
Step 1
instant nam tok mix
mixed with 3 teaspoons water
Mix the marinade, coat the steak with it and marinade it for at least 3 hours.
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).
This sauce from Lobo is packed in a new attractive square glass bottle, what they call "E-San Sauce". It would be a perfect sauce to serve with Waterfall Beef. All natural ingredients, poured into a dish this sauce looks very attractive and delicious. You can see a really fresh mix of red chilli, coriander leaves, onion and tamarind.
If you are expecting a nice spicy heat, all you would need to do is add a sprinkle of our "
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Super video! It makes me want to be there. I've had this prepared with grilled beef in the U.S. Never thought of using pork.
When I lived there the meat was always cooked. In Kalasin and Yasothorn all of the vendors grilled the meat over coals and then mixed all of the ingredients together. Either way this is one of my all time favorite Thai dishes.
The best NomToks Ive ever had (in SE asia and the US )used a higher quality beef, seared until cooked- with a fair bit of raw in the middle...Sliced fairly thinly, and then added to the rest of the ingrediants after they are cooked. The beef in Thailand is not of the best quality, and actually not often found in many places. (Beef/ Cattle are expensive, slow growing ). Often in Thailand the beef was usually fried.
I am half Thai and my mom is a Thai chef and I've never seen this dish served with raw meat. I'm sure there are places in Thailand that offer it, but that would definitely not be traditional. The "remaining ingredients" are for a sauce that is served on the side, so each person can add as little or as much as they like (usually it's quite spicy).
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