Take a one pound steak, and cut it into strips diagonally across the natural grain, about half an inch wide, then cut the strips into bite sized pieces.
Marinade the meat in 3 tablespoons of fish sauce
and 3 tablespoons of dark, sweet soy sauce for
about an hour.
Place the meat on a fine metal mesh (typically a 1
centimeter chicken wire is used here in Thailand)
over a barbeque and cook, turning the pieces
occasionally, until done to your taste.
Dipping Sauce
Two sauces are usual - nam prik narok (posted recently), and the following. Note that it calls for powdered dried prik ki nu. Normal chili powder found in bottles in western stores is *much* milder. If you can't find the dried birdseye chiles to pound up yourself, then I suggest using fresh red chiles (the effect is not quite the same, but the heat is retained as intended).
1 tablespoon phom prik ki nu (powdered dried red birdseye chiles)
1 tablespoon bai pak chee (coriander/cilantro leaf)
1 tablespoon chopped spring onion (scallion/green onion)
1/4 cup fish sauce
5 tablespoons lime juice
Combine the ingredients the day before required for use.
Vegetables: It is usual to serve barbecued dishes of this sort with a platter of vegetables - the Thai equivalent of crudites. A typical mixture would include cucumber slices, basil and mint, swamp cabbage or spinach, and spring onions. However any mixture you have to hand would be fine.