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Neua Yang Nam Tok
Waterfall Beef Salad
2 sirloin steaks
Marinade:
2 TBS oyster sauce
2 TBS soy sauce
1 TBS lemon or lime juice
2 TBS brown sugar
1 small head of lettuce, leaves torn
1 C bean sprouts
1/4 C fresh basil or mint leaves, chopped or torn
1 C fresh coriander, chopped
1 C fresh papaya, cubed
1 C cherry tomatoes, whole or sliced in half
2 TBS fish sauce
3 TBS lemon or lime juice
1-1/2 TBS soy sauce
1/2 tsp. cayenne pepper
1 tsp. brown sugar
2 TBS ground peanuts
In a bowl, mix together marinade ingredients; pour marinade over sirloin steaks. Cover and place steaks in the refrigerator for thirty minutes to one hour. In a bowl, mix together dressing ingredients. In another bowl, prepare and mix salad ingredients. Grill sirloin steaks to desired doneness (rare, medium-rare or well-done). Toss salad with the dressing. Place salad into individual bowls or plates. Thin-slice cooked sirloin steak; top each salad with a portion of steak and serve.
Substitutions: Use chuck steaks instead of sirloin if desired. Substitute fish sauce with two tablespoons soy sauce mixed with two finely minced anchovy filets.
Trivia: Waterfall Beef Salad was named after the sound of splashing beef juices on the grill.
*Waterfall Beef Salad image (C) Takeaway (2012). Used under the Creative Commons Attribution-Share Alike 3.0 Unported license, a freely licensed media file repository.
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