In North Eastern Thailand, beef is traditionally cooked over charcoal and it is the juices running off it that give this dish its name. In this recipe, the tender beef strips are spiked with spicy, pungent flavours and served with a cooling salad of cucumber, lettuce, mint and a little fresh chilli. The Thai way to eat this is with your hands, gathering up all the ingredients so you have a taste of everything in each bite.
- 300 g piece sirloin or rump steak
- 3 tbsp fish sauce
- 3½ tbsp fresh lime juice
- 1 tsp palm sugar
- 1 tbsp finely chopped coriander
- 2 spring onions, finely sliced
- 2 shallots, finely sliced
- handful of mint leaves
- 2 tsp toasted ground rice
- ½ tsp chilli powder
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Barbecue or grill the steak, ideally to medium-rare on a heavy based pan with no oil, and slice carefully into thin strips.
Mix the fish sauce, lime juice and palm sugar together in a bowl until the sugar has dissolved then add the beef strips. Add the coriander, spring onions, shallots, mint leaves, ground rice and chilli powder and mix well.
To serve, assemble the salad on a plate and serve with the sliced beef.
• To make toasted ground rice put ? cup of jasmine rice, 2 makrut lime leaves and a stalk of lemongrass into a large flat pan and toast over high heat until the rice turns golden brown, keeping the ingredients moving constantly to stop burning.