Nue Nam Tok: Grilled Beef With Thai Seasoning

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Nue Nam Tok: Grilled Beef With Thai Seasoning to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Nue Nam Tok: Grilled Beef With Thai Seasoning, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Yield: 6 Servings
• Ingredients
• 3 serrano chilies
• 1/4 c white vinegar
• 1 1/2 lb flank steak
• 1/4 lb red onion sliced
• 4 green onions
• 1/4 c lime juice plus:
• 1 tb lime juice
• 2 tb fish sauce
• 1 ts ground roasted chilies *
• 2 tb ground toasted rice
• 1 red lettuce leaves
• 1 coriander sprigs
• 1 mint or basil leaves

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Remove the stems, but not the seed es, from the chilies

Step 2: Technique & Execution

Slice the chiles crosswise into pieces 1/8" thick

Step 3: Technique & Execution

Place the sliced chiles and vinegar in a small serving bowl

Step 4: Technique & Execution

Let it stand for at least 15 minutes. 2

Step 5: Technique & Execution

Grill the beef to the desired doneness, preferably over charcoal

Step 6: Technique & Execution

Slice it across the grain into strips 1/8" thick and 1 to 2 inches long