Nam Tok Suea Rong Hai (Thai Beef Nam Tok)

Ingredients

• 300 g Suea Rong Hai beef (fatty beef brisket) (Cut into pieces for grilling)
• 2 tbsp Fish sauce (Adjust to taste)
• 2 tbsp Lime juice (Use fresh lime juice)
• 1 tbsp Ground dried chili (Increase or decrease according to desired spiciness)
• 1 tbsp Toasted rice powder (Toast until fragrant, then coarsely grind)
• 3 Shallots (Thinly sliced)
• 2 Spring onions (Sliced)
• 2 Sawtooth coriander (Sliced)
• 0.25 cup Mint leaves (Plucked into individual leaves for tossing and garnishing)
• 2 cup Steamed rice (For serving)

Steps

1. 1

   Pat the Suea Rong Hai beef dry, then cut it into moderately thick pieces for grilling. Set aside at room temperature for approximately 10–15 minutes.

2. 2

   Preheat a grill pan or grill until very hot. Grill the beef until lightly charred on the surface and cooked to the desired doneness, turning periodically, for approximately 8–12 minutes in total, depending on the thickness and preferred doneness.

3. 3

   Rest the grilled beef for 5 minutes to allow the juices to redistribute, then slice across the grain into bite-sized pieces.

4. 4

   Add the fish sauce, lime juice, and ground dried chili to a mixing bowl. Stir to combine, then taste and adjust to achieve a distinctly salty, sour, and spicy flavor.

5. 5

   Add the sliced beef and toasted rice powder to the dressing. Toss gently until the sauce coats the beef evenly.

6. 6

   Add the shallots, spring onions, sawtooth coriander, and mint leaves. Toss gently to avoid bruising the herbs.

7. 7

   For a spicier flavor, briefly stir-fry the tossed mixture together in a pot or pan until hot and fragrant. Do not cook it for too long, or the beef may become tough.

8. 8

   Transfer the beef nam tok to a serving plate, garnish with additional mint leaves if desired, and serve immediately with steamed rice.

Notes

The original post provided the dish name and general preparation method but did not include a detailed ingredient list, quantities, or instructions. The quantities in this recipe are therefore approximate for 2 servings. Adjust the fish sauce, lime juice, and ground dried chili according to taste.

Nutrition per serving

• main
• Thai
• spicy
• beef
• grilled
• salad
• quick meal
• served with rice