Beef Nam Tok (beef with a spicy dressing) Thailand

Beef Nam Tok (beef with a spicy dressing) Thailand

• 2 steaks (or leftover roast beef)
• 1 1/2 tablespoons fish sauce
• 2 spring onions
• 2 – 3 chili powder
• 2 shallots, sliced
• Bunch of mint
• 1 1/2 tablespoons toasted rice
• Lime juice

Grill or pan fry the steaks for about 8 minutes, turning regularly, and cook until you are happy. (I like mine medium rare, so cook for a little longer if you prefer your steak more well done.) Remove from heat and place the steak sit on a plate to relax. Mix together the thinly sliced shallots, spring onion and mint leaves. Slice the steak into thin slices Add lime juice, shallot, green onion, mint leaves, ground chili pepper, ground toasted rice and fish sauce to the steak. Mix well. Check seasoning and serve (traditionally with sticky rice)

www.rovingchef.net

http://www.boroughmarket.org.uk
 

Beef Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Beef Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.