In Thai nua is beef, yang means broiled (over a charcoal burner), and nam tok is a waterfall. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.
Ingredients: You need a 1 pound steak, cut fairly thick. marinade 1 tablespoon fish sauce 1 tablespoon tamarind juice 1 tablespoon lime juice 1 tablespoon chopped red birdseye chilis (prik ki nu) Mix the marinade, coat the steak with it and marinade it for at least 3 hours. The steak is then barbequed, broiled or grilled until on the rare side of medium rare, 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. remaining ingredients third cup fish sauce third cup lime juice 2-3 tablespoons chopped shallots 2-3 tablespoons chopped coriander/cilantro (including the roots if poss) 2-3 tablespoons chopped mint leaves 2 tablespoons khao noor (see the pad thai recipe for this) 1 tablespoon freshly roasted/fried sesame seeds 1-3 teaspoons freshly ground dried red chilis. method In a wok, bring a little oil to medium high heat, and add the strips of beef, immediately followed by all the remaining ingredients, stir fry until heated through (about a minute). Serve with Thai sticky rice. (Alternatively I rather like it as part of a meal with pad thai and a soup such as tom yum ghoong (hot and sour shrimp soup)).Special thanks to - Muoi Khuntilanont.