Pieng Seen Nam Tokjeow Beef Waterfall As Made By Little Lao Kitchen Recipe By Tasty

PIENG SEEN NAM TOK/JEOW (BEEF WATERFALL) AS MADE BY LITTLE LAO KITCHEN RECIPE BY TASTY

Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen Recipe by Tasty image

Pieng Seen Naam Tok is a take on a classic Lao meal (Pieng Seen & Jeow) which usually consists of grilled or broiled meat and a dipping sauce called jeow. We grew up eating this often with our family. It's simple, yet so delicious. In this recipe, we drizzle the dipping sauce over the sliced beef, which looks like a waterfall (nam tok).

Provided by Little Lao Kitchen

Categories Dinner

Time 45m

Yield 2 servings

Number Of Ingredients 18

Ingredients

1 ¼ lb new york strip steak
1 tablespoon oyster sauce
1 teaspoon fish sauce
½ teaspoon soy sauce
¼ teaspoon sugar
½ teaspoon black pepper
2 tablespoons fish sauce
1 teaspoon sugar
1 teaspoon msg
1 teaspoon chile 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 chiles, thinly sliced
1 cup fresh mint leaf
⅓ cup fresh cilantro, chopped
cooketicky rice, for serving

Steps:

In a medium bowl or plastic bag, combine the New York strip steak, oyster sauce, fish sauce, soy sauce, sugar, and black pepper and massage the steak to coat. Marinate for 10 minutes at room temperature.
Preheat the air fryer to 425°F (220°C).
Add the steak to the air fryer and cook for 5-6 minutes on each side, until caramelized on the outside and the internal temperature registers 135-145°F (57-63°C) on an instant read thermometer, depending on your desired doneness. Transfer the steak to a cutting board and let rest for 10 minutes.
Meanwhile, make the jeow: In a medium bowl, stir together the fish sauce, sugar, MSG, chile flakes, toasted rice powder, kaffir lime leaves, lime juice, and scallions until the sugar is dissolved. Stir in the bird's eye chiles. Set aside until ready to serve.
Thinly slice the steak against the grain. Drizzle the jeow over top and garnish with the mint and cilantro. Serve with sticky rice.
Enjoy!

Nutrition Facts : Calories 494 calories, Carbohydrate 8 grams, Fat 29 grams, Fiber 2 grams, Protein 47 grams, Sugar 3 grams

JAEW BONG--LAO CHILI PASTE

Jaew Bong--Lao Chili Paste image

From vegetarianrecipesandcooking.com, for ZWT 9--"Jeows or dips are found accompanying sticky rice at every meal in Laos. This special chili paste is indigenous to the ancient city of Luang Prabang. We've removed the usual dried water buffalo skin in this recipe. Serve with sticky rice and fried khai pene, a Mekong river weed." Prep time includes time for garlic to dry and maturing time.

Provided by smellyvegetarian

Categories Easy

Time P3DT20m

Yield 1 serving(s)

Number Of Ingredients 5

Ingredients

1/4 cup ground galangal
1/2 cup chili powder
2 lbs garlic, peeled and minced
1 cup soy sauce
1 cup sugar

Steps:

Place chopped garlic on a pan and dry in sun for 1 day.
Fry garlic in oil until brown and crispy. Drain.
Pound garlic into a paste and combine with other ingredients, stirring until mixture is smooth.
Place mixture in saucepan and cook over medium heat for 20 minutes until a paste has formed.
Place in refrigerator covered for 2 days to mature.

Nutrition Facts : Calories 2482.5, Fat 14.1, SaturatedFat 2.4, Sodium 17306.8, Carbohydrate 548.4, Fiber 43.9, Sugar 218.2, Protein 96.7

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