Nam tok nua

What to get ready

• Beef 800 g
• Toasted rice powder 60 g
• Red chilli powder 40 g
• Shallots 80 g
• Spring onion 80 g
• Mint leaves 60 g
• Lime 4
• Fish sauce 100 ml

Method

1. 1 Grill the beef steak over high heat until seared on the outside and still rare on the inside.
2. 2 Let the meat rest for 10 minutes; the juices that seep out are what give the dish its name.
3. 3 Slice thinly across the grain and immediately mix with the collected meat juices.
4. 4 Season with fish sauce, lime juice, and chili powder, then sprinkle with roasted rice powder.
5. 5 Mix red onions, green onions, and mint leaves together, and serve with sticky rice and fresh vegetables.

With an appliance

• Oven 35 min

  Replace step 1: Place the beef block on the rack above the 240-degree oven on a preheated grill, cook for 3 minutes on each side, then let it rest for 10 minutes. The center of the meat will be cooked more evenly to a pinkish hue, but without the smoky, burnt edges of direct heat.