In Thai language, nam tok is a waterfall. This dish is usually cooked using a barbeque (the juices drip onto charcoal hence the name waterfall) but you can fry or broil the beef just as well. It should be cooked rare to start with. See our street vendor video lower left, a sidewalk chef prepares it.
A great dipping sauce to serve with this beef is made with our Namprik Thai Tae.
For 4 Person(s)
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.
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).
Enjoy. This is one of our all-time favorites.
Authentic Thai Recipes For Meat & Dipping You May Also Be Interested In:
Crying Tiger Beef, 'Seua Rong Hai'
Grilled Meat Dipping Sauce, 'Nam Jim Jeaw'
Fish Powder With Chili Dipping Sauce
Thai Dipping Sauce From Hell, 'Nam Prik Narok'