1 pound steak, cut fairly thick
Marinade
1 tablespoon fish sauce
1 tablespoon tamarind juice
1 tablespoon lime jiuce
1 tablespoon chopped red birdseye chiles (pirk ki nu)
Mix the marinade, coat the steak with it and marinade it for at least 3 hours.
The steak is then barbecued, boiled 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 to 3 tablespoons chopped shallots
2 to 3 tablespoons chopped coriander/cilantro (including the roots of possible)
2 to 3 tablespoons chopped mint leaves
2 tablespoons khao noor (see the Pad Thai recipe for this)
1 tablespoon freshly roasted/fried sesame seeds
1 to 3 teaspoons freshly ground dried red chiles
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).
Serve with Thai sticky rice. (Alternatively I rether like it as part of a meal with pad thai and a soup such as tom yum ghoong (hot and sour shrimp soup).
Special thanks to - Muoi Khuntilanont.
Credit: WingsFan91 at recipegoldmine.com
