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Nam tok is a simple beef salad, spiced with ground Thai chili and incorporating green onion, fresh cilantro, shallots and mint leaves. “Nam Tok” means water fall and is said to originate from watching the juices leave the grilling steak. Some also say the name is derived from hearing the sizzling and hissing sound of juices hitting hot coals. First, we grill the beef and slice it into very thin strips. Next, we sauté the beef in a tangy lime and fish sauce. Finally, we toss with green onion, shallot and fresh herbs. So flavorful, simple and quick, you’ll perhaps look at salads a bit differently from now on.
Toast uncooked rice in a dry skillet over medium heat (stirring to keep it moving) for 3 – 4 minutes, or until the rice turns golden in color.
Salt and pepper the meat. Grill the meat to your preferred doneness. After it is cooked, let it sit for about 10 minutes. Then thinly slice it. Allow juices to drain from the meat.
In a pan, over medium heat, add the sliced meat.
Mix well and taste. Adjust any flavors according to your own preference. If you like the lime to lead, add a bit more of it. If you like your salad hot, add more chili powder, etc.
Once the liquid in the pan has thickened a bit, turn off the heat and add the shallots.
Mix until the shallots have softened.
Then add the following:
Serve warm on its own or over a bed of freshly cooked sticky rice.