*  Exported from  MasterCook  *

             NUE NAM TOK: GRILLED BEEF WITH THAI SEASONING

Recipe By     :
Serving Size  : 6    Preparation Time :0:00
Categories    : Meats

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  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       t            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. Mix
 well

 5.  Arrange a single layer of lettuce leaves on a serving platter, and
 place th beef mixture 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 expensive.

 ** 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: [email protected] (Paula Gaynell Warnes)



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