NUA YANG - Thai Waterfall Beef

1 pound steak, cut 1 inch or more thick

1 tbs fish sauce
1 tsp tamarind concentrate mixed with 3 tsp water
1 tbs lime juice
1 tbs chopped Thai chile peppers

Mix the marinade, coat the steak with it, and marinate at least 3 hours or overnight. The steak should be barbequed, broiled or grilled to rare, allowed to rest for 10 minutes, then cut into half inch thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

When ready to eat, bring a little oil to medium high heat and add the strips of beef, immediately followed by the remaining ingredients listed below. Stir fry until heated through (about a minute).

1/3 c fish sauce
1/3 c lime juice
2-3 tbs chopped shallots
2-3 tbs chopped coriander or cilantro
2-3 tbs chopped mint leaves
2 tbs khao koor (see recipe below)
1 tbs toasted sesame seeds
1-3 tsp freshly ground dried red chilis.

Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup. Serves 2-4

Khao Koor Recipe: Heat a medium sized wok to fairly hot and add a couple of tablespoons of uncooked rice. Swirl the rice in the pan until it starts to turn golden brown. Remove from the heat, allow to cool and then grind to a fairly coarse powder in a spice mill, or a mortar and pestle (you want to have some texture to it).