Thai cuisine · Meat & Kebab

Nuea Yang Nam Tok

Grilled beef steak sliced and dressed Isaan-style with chili, lime, toasted rice, and mint.

Ingredients · for 4 servings

• 600 g beef rump, whole piece
• 3 tbsp jasmine rice (raw, for toasted rice powder)
• 3 limes
• 3 tbsp fish sauce
• 1 tsp chili flakes
• 4 shallots
• 4 spring onions
• 1/2 bunch mint
• 1/2 bunch coriander
• 1 tsp palm sugar
• Lettuce leaves and sticky rice to serve

Instructions

1. Take the meat out of the fridge 30 min. before grilling, pat dry, and salt lightly; toast the raw jasmine rice dry for 8–10 min. until golden and pound roughly in a mortar.
2. Shave the shallots into fine rings, cut the spring onions into 2 cm pieces, and pick the mint and coriander leaves.
3. Grill the steak over strong embers for 3–4 min. per side, until it has dark char marks and the center is still pink, then let rest for 5 min.
4. For the dressing, mix the juice of 2 limes with fish sauce, chili flakes, and palm sugar until the sugar has fully dissolved.
5. Cut the meat against the grain into thin slices, mix with shallots, spring onions, and the dressing, and let sit for 2 min.
6. Fold in the toasted rice powder, mint, and coriander, and serve warm on lettuce leaves with sticky rice and the remaining lime.