Pieng Seen Nam Tok - Beef Waterfall

Ingredients Needed:

Seasoning the Beef:

- 1 ¼ pound new york strip steak

- 1 tablespoon oyster sauce

- 1 teaspoon fish sauce

- ½ teaspoon soy sauce

- ¼ teaspoon sugar

- ½ teaspoon black pepper

Jeow (Dipping Sauce):

- 2 tablespoons fish sauce

- 1 teaspoon sugar

- 1 teaspoon msg (optional)

- 1 teaspoon chili flake

- 1 tablespoon toasted rice powder

- 3 kaffir lime leaves, thinly sliced

- 2 teaspoons lime juice

- 1 large scallion, roughly chopped

- 3 Thai bird’s eye chilis, thinly sliced

For serving:

- 1 cup fresh mint leaf

- ⅓ cup fresh cilantro, chopped

- cooked sticky rice, for serving

Preparations and Instructions:

Step 1: Grab a bowl and marinate your steak in oyster sauce, fish sauce, soy sauce, sugar, and black pepper.

Step 2: I use an air fryer for this recipe, so preheat it to 425°F or 220°C. If you are using an oven, put it on the broiler setting and you can start cooking from there.

Step 3: Insert the steak into the air fryer and start to cook, 5 to 6 minutes on each side until golden brown. Same for the oven but 5 -7 minutes on each side. Feel free to keep in it longer for 2 minutes longer on each side if you would like it well done. Once done you can transfer to a cutting board to rest for 10 - 15 minutes.

Step 4: While the steak is cooking you can now prepare the Jeow. In a small or medium bowl insert the fish sauce, sugar, msg, chili flakes, rice powder, kaffir lime leaves, scallions, and Thai bird eye chilis. Make sure to mix well and put to aside for later.

Step 5: Slice the steak against the grain (cut across from the lines on the steak do that it's not chewy). Drizzle the jeow over the top evenly and top with mint and cilantro.

For sides and presentation you can add a bed of red or green lettuce and sliced cucumbers. Eat with sticky rice and enjoy!