Nue Nam Tok: Grilled Beef With Thai Seasoning Recipe

Ingredients:

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

Directions:

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.

Source: "Thai Home-Cooking from Kamolmal's Kitchen", : by William Crawford and Kamolmal Pootaraksa. : ISBN 0-453-00494-6.