Beef with Hot Salad Recipe
(Nua Nam Toak)
 Thai Recipes

Braising steak can be used instead of fillet steak for a more economical meal; after slicing the meat treat it with meat tenderizer, then leave for about 10 minutes before cooking. In Thailand, papaya (pawpaw) peel is used to make the meat tender.

The flavor of this dish is greatly improved if the onion, chilies and beef are grilled (broiled) over glowing charcoals rather than using a conventional grill (broiler).

Ingredients

450 g/1 lb
1
2
2
1/2 tsp
1 tsp
1/2 tsp
1 tsp

To serve: 

fillet steak
large onion, peeled and sliced into rings
Fresh chilies
garlic cloves, peeled and crushed
sugar
salt
soya sauce
chopped mint
juice of 1 lime or lemon

fresh green seasonal vegetables (cucumber, tomatoes, Chinese cabbage, bean sprouts, etc.), chopped. 

Method:
 

1. Cut the beef along the gain into strips about 6 cm/21/2 inches long, 2.5 cm/1 inch wide and 1 cm/1/2 inch thick. Put the onion rings and chilies on a skewer and grill (broil) until soft. Remove from the skewer, then mash together.

2. Grill (broil) the beef until just cooked to taste, then mix with the mashed onion and chilies. Add the remaining ingredients and mix well.

3. Arrange the chopped vegetables around the edge of a warmed serving dish, then pile the beef mixture in the centre. Alternatively, toss the vegetables quickly with the beef and pile into a warmed serving dish. Serve hot.

Serves 4