Thai grilled beef salad

NAHM TOK

Our friends have made this for us several times. It is amazing! Today was our first day attempting it ourselves.

Thai Grilled Beef Salad with Chilies and Lime

Ingredients:
2 pounds boneless beef steak, marinated then grilled then cut into thin bite-size slices
1/3 cup chicken broth
1/4 fish sauce
1/4 cup freshly squeezed lime juice
1/4 to ½ cup water
1 teaspoon sugar
1 teaspoon coarsely ground dried Thai chilies
2 Tablespoons finely chopped shallots
3 green onions, thinly sliced crosswise
1 handful fresh cilantro leaves, coarsely chopped
1-2 Tablespoons roasted rice powder

Sticky Rice (see recipe below this post)

Steak Marinade (per pound of steak):
1/4 cup soy sauce
1 Tablespoon fish sauce
2 teaspoons sugar

Roasted Rice Powder:
2 Tablespoons uncooked Jasmine rice

Directions:
1. Steak Marinade:
Mix ingredients in shallow bowl or ziplock bag. Marinate steak, turning as needed, for 1-3 hours before grilling.

2. Roasted Rice Powder:
Roast in skillet over medium high heat until lightly browned. Crush Thai style with mortar and pestle or in a processor or spice grinder (should be very coarse, not a fine powder by any means.)

Instructions:
In a medium saucepan, bring the chicken broth to a gentle boil over medium high heat. Add the grilled and sliced beef and stir to warm. Remove from heat. Add the fish sauce, lime juice, water, sugar, chili flakes, shallots, green onions, cilantro and rice powder. Mix well. Serve on a deep serving plate. Eat with sticky rice. Serve warm or at room temperature.

Serves 4 to 6

Thai Sticky Rice

KAO NIOW (STICKY RICE)

Ingredients
2 Cups Sticky Rice

Direction:
1. Soak the sitcky rice in cold water to cover by 2 inches for at least 3 hours, or as long as overnight.

2. Drain the rice and transfer to a traditional bamboo sticky rice steaming basket, or another steaming vessel such as a colander or strainer you can suspend over boiling water. Set aside.

3. Fill a steamer pot or larger saucepan with water. Bring the water to a rolling boil over high heat.

4. Place the rice-filled steaming basket on the pot so it is resting over the flowing steam. Cover steaming basket with a clean cloth.

5. Reduce the heat to maintain a steady flow of steam and cook until the rice swells and glistens and is sticky enough to be squeezed into small lumps. 30-45 minutes. Add boiling water to the steamer pot as needed to maintain original level.

6. As soon as the rice is done, turn in out onto a large tray or baking sheet. Wet a wooden spoon and quickly and gently spread the rice out into a shallow layer to release some of the steam and moisture. As soon as it cools enough to touch, gather the rice gently into a large lump and place it in a sticky basket or on a serving plate. Serve hot, warm, or at room temperature.

Makes about 4 cups : serves 4

The cooking time for sticky rice varies according to how long the rice soaks. The longer you soak it, the faster it will cook.