Instructions: Khao Koor: Get a medium sized wok fairly hot, and add a couple of tablespoons of uncooked rice. Keep in movement until the rice starts to turn golden brown. Remove from the heat and allow to cool. Grind to a fairly coarse powder in a spice mill, or a mortar and pestle, or a pepper mill or a good clean coffee grinder (all of these work well but keep in mind that a coffee grinder tends to grind too fine - the powder should retain some "texture").

Mix the marinade, coat the steak with it and marinade it for at least 3 hours.

The steak is then barbequed, broiled or grilled until on the rare side of medium-rare, cut into half-inch-thick strips and the strips cut into bite sized pieces. The meat can be kept cool until just before you want to eat.

In a wok, bring a little oil to medium-high heat and add the strips of beef, immediately followed by all the remaining ingredients. Stir-fry until heated through (about a minute).

Serve with Thai sticky rice, or as part of a meal with pad Thai and a soup such as tom yum koong (hot and sour shrimp soup).

Enjoy. This is one of our all-time favorites.

Comments: In Thai language, "nua" means beef, "yang" means broiled (over a charcoal burner), and nam tok is a waterfall. This dish is best cooked using a barbeque as per instructions above. The name comes from the sound the juices dripping from the beef onto the open charcoal brazier make.

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