Nua Nam-Toke (Thai Beef Salad)
Serves 8-10 as a side dish.
2 Pounds Beef (sirloin steak is good but in our case hangers)
2 1/2 teaspoons freshly ground black pepper
2 tablespoons sugar
2 tablespoons roasted rice powder
2 tablespoons roasted chili powder
1/2 cup thinly sliced shallots, separated into rings
3/4 cup torn mint leaves
3 tablespoons roasted peanuts (optional)
Start by heating grill or broiler in your oven. Rub meat with freshly ground pepper. If grilling, place meat 3-4 inches above the coals; if broiling, place 3 inches below the element. Grill or broil meat for about 4-5 minutes on each side. I find beef for this recipe is best at medium-rare to medium. Remove beef from heat and let rest at least 2-3 minutes to retain juices.
Thinly slice meat across the grain and place in a bowl. Be sure to add in any remaining juices left on cutting surface. Add in lime juice, fish sauce, sugar, roasted rice powder, roasted chili powder and toss quickly. Add sliced shallot rings and mint and toss again gently.
Mound the salad on a plate and pour juices over. Garnish with a sprinkle of roasted peanuts. From cutting, to adding all ingredients, it should take less than 2 minutes. This is important to retain the heat in creating this warm beef salad. Serve immediately.