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Nue Nam Tok Grilled Beef with Thai Seasoning Recipe

Nue Nam Tok Grilled Beef with Thai Seasoning recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Nue Nam Tok Grilled Beef with Thai Seasoning recipe  PDF


3 Serrano chilies
1/4 c White vinegar
1 1/2 lb Flank steak
1/4 lb Red onion sliced
4 Green onions
1/4 c Lime juice PLUS:
1 tb Lime juice
2 tb Fish sauce
1 ts Ground roasted chilies
2 tb Ground toasted rice
Red lettuce leaves Coriander sprigs Mint or Basil leaves 1. Remove the stems, but not the seedes, 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. 2. 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. 3. 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. 4. Add the lime juice, fish sauce, ground chilies, and ground rice. Mi
well 5. Arrange a single layer of lettuce leaves on a serving platter, and
place th beef mi ture on top. Garnish with sprigs of coriander and mint or basil leaves. 6. Serve at room temperature, the vinegar sauce (from Step 1) and rice.
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. Pre ground chilies are also commercially available, but often lack the bite of home ground ones and may be more e pensive. 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. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish. Source: Thai Home Cooking from Kamolmal's Kitchen , : by William Crawford and Kamolmal Pootaraksa. : ISBN 0 453 00494 6. From: nellis.rice.edu (Paula Gaynell Warnes)

Nue Nam Tok Grilled Beef with Thai Seasoning recipe and other barbecue recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
729 people have voted
Last Reviewed on 2018-08-21



Tuesday, Aug 21 2018 Download & Print Nue Nam Tok Grilled Beef with Thai Seasoning recipe  PDF   Barbecue recipes RSS   New

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