CC license



Ingredients
  • 500 gm (1 lb) beef. Any beef cut can be used.

Salad
  • 60 ml (1/4 cup) sliced onions, separated
  • 2 tomatoes, wedged
  • 60 ml (1/4 cup) sliced cucumber
  • 60 ml (1/4 cup) thinly sliced Thai chillie

Sauce
  • 60 ml (1/4 cup) fish sauce
  • 60 ml (1/4 cup) lime juice
  • 1 tablespoon sweet dark soy sauce
  • 3 tablespoons minced garlic
  • 3 tablespoons minced ginger
  • 3 tablespoons chopped coriander/cilantro (including the roots)
  • 60 ml (1/4 cup) chopped green onions (spring onions)
  • 60 ml (1/4 cup) chopped shallots
  • 1 tablespoon sesame oil
  • 1 tablespoon chillie oil

Method:
  1. Barbeque the beef, and thinly slice 2mm (1/4 in) into bite sized pieces.
  2. Combine with the salad ingredients, and mix the sauce and toss the whole.

Serving

Serve with sticky rice, lettuce, condiments and dipping sauce.

Dips

A useful "auxiliary dipping sauce" is made by mixing one part dark soy with one part Worcestershire sauce, one
part fish sauce and one part hot mustard.

Another dipping sauce which goes well in the Thai Nam Phrik Narok