Grilled beef salad (Neua yahng nahm toke) from The Best of Gourmet 2000: Featuring the Flavors of Thailand by Gourmet Magazine Editors

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Green curried pork (Gaeng kiow wahn moo); Steamed red snapper with ginger (Plah noong); Sweet-and-sour cucumber salad (Taeng kwa dong); Stir-fried water spinach with garlic (Pahk boong fai daeng); Eggplant with chiles and basil (Paht peht makeua yao); Thai jasmine rice (Kao hohm mali)

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Marinate steaks, chilled, at least 1 hour and up to 3 hours. Steaks can be grilled 1 day ahead and chilled (unsliced). Can substitute jasmine rice for glutinous rice [sticky rice].

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