Thai Nua Yang Nam Tok (Waterfall Beef)

1 pound steak, cut fairly thick.
third cup fish sauce
third cup lime juice
2-3 tablespoons chopped shallots
2-3 tablespoons chopped coriander/cilantro (including the roots if poss)
2-3 tablespoons chopped mint leaves
2 tablespoons khao noor (see the pad thai recipe for this)
1 tablespoon freshly roasted/fried sesame seeds
1-3 teaspoons freshly ground dried red chilis.
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. (Alternatively I rather like it as part of
a meal with pad thai and a soup such as tom yum ghoong (hot and sour
shrimp soup)).