Thai Spicy Beef Salad (Yum-Nuer-Nam-Tok ยำเนื้อน้ำตก)
Not only that our iOS developers are screaming SOS. With this amount of 100% Thai chili, not even an all you can drink Coke and Mountain Dew fountain can cool down this "bad boy" recipe. For all the geeks, put down your refillable mug and jot down this recipe.
Here's what you need.
- 16 oz. of ribeye (nicely marbled). Freshly butchered is the best (the aging dries out the meat). What you want is a really juicy ribeye. Hence "Nuer-Nam-Tok" or juicy beef. For those of you that have seen "Water Fall Beef" in the Thai (American) restaurants menus? That's the first sign for you to run away like you never ran before. It's "Nuer-Nam-Tok". NOT "Water Fall Beef".
- 1/3 cup of beef or chicken stock.
- 1 teaspoon of sugar
- 4 table spoons of fresh squeezed lime juice (absolutely none those that come in a bottle)
- 2 table spoons of fish sauce. Yes, fish sauce.
- Cup of onion (julienne to about 1/3 inch thickness). Optional, more of less up to you.
- 2 green onion (for color). Optional
- 1/2 cup of cilantro (roughly chopped)
- Chopped of sliced Thai Chili (the more the better). Optional, for the weaklings.
- Romaine (or any leafy) salad for decoration.
- Mint. I don't usually like this but if you like it then replace cilantro with mint.
- 2 table spoons toasted and lightly grounded rice. I don't usually use this. So it is optional.
- Char grill the ribeye to medium rare (Broil if you have to). Rest the meat till lightly warm then slice 1/4 inch thickness. The meat should be dripping with juice when you slice it. That's what you want. DO NOT throw the juice away.
- Mix the beef/chicken stock, fish sauce, lime juice, sugar, and Thai chili. This is where you customize to your taste. The "YUM" has the leading flavor of Spicy, Sour, and Saltiness. This is the "Yum" sauce.
- Put your sliced ribeye in a good size mixing bowl, including the juice.
- Pour the "YUM" sauce prepared in step 2 and lightly mix into the meat.
- Add the toasted rice, if you like it.
- Line the serving plate with romaine leaves.
- Add the onion, green onion, cilantro/mint and light mix so not to bruise the herbs.
- Plate the "Yum-nuer-nam-tok" on the prepared plate in step 6.
- Decorate with chopped cilantro, chopped green onion, sliced red and green Thai chili.
- Serve with sticky rice or long grain. Or, just for snack.
Enjoy! and do us a big favor and give us a big thumbs-up with a "Like" and "Share". Thanks!