Can you tell me how to make Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen?
Here's a recipe for Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen:

Ingredients:

Beef

• 1 1/4 lb new york strip steak
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce
• 1/2 teaspoon soy sauce
• 1/4 teaspoon sugar
• 1/2 teaspoon black pepper

Jeow (Sauce)

• 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

For Serving

• 1 cup fresh mint leaf
• 1/3 cup fresh cilantro, chopped
• cooketicky rice, for serving

Instructions:

1. 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.
2. Preheat the air fryer to 425°F (220°C).
3. 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.
4. 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.
5. Thinly slice the steak against the grain. Drizzle the jeow over top and garnish with the mint and cilantro. Serve with sticky rice.

Enjoy your Pieng Seen Nam Tok/Jeow (Beef Waterfall) As Made By Little Lao Kitchen!