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Lunch/Dinners

Thai Waterfall Beef Salad (Nam Tok Neua)

TIME

2 h 40 min

DIFFICULTY

Medium

SERVINGS

4

CALORIES

296 kcal

CARBS

20 g

PROTEIN

27 g

FAT

12 g

Z Thai Waterfall Beef Salad (Nam Tok)

About this recipe

Nam Tok Neua is a traditional grilled beef salad from Northeastern Thailand, or Isan. Its name means “waterfall,” referring to the juices that drip from the meat as it grills. Thinly sliced beef is tossed with toasted rice powder, lime juice, fish sauce, chili, shallots, lemongrass, mint, and cilantro for a savory, tangy, spicy, and aromatic dish.

WHY YOU’LL LOVE IT

Traditional flavors from Northeastern Thailand Grilled beef with a spicy, tangy herb dressing Toasted rice powder adds a distinctive nutty aroma

Ingredients

  • 1 lb (454 g) top sirloin steak, about 1 inch (2.5 cm) thick
  • ½ tsp (1.2 g) ground black pepper
  • 2 tsp (10 ml) soy sauce
  • 1 tbsp (27 g) oyster sauce
  • 1½ tsp (6 g) sugar
  • 1 tbsp (15 ml) water
  • 4 tsp (20 ml) neutral cooking oil
  • 4 tbsp (48 g) uncooked Thai glutinous rice
  • 2 makrut lime leaves, optional
  • 4 tsp (20 ml) fish sauce
  • 4 tbsp (60 ml) water
  • 2 tbsp (30 ml) fresh lime juice
  • 1 tsp (4 g) sugar
  • 1 tsp (2 g) roasted chili flakes, or to taste
  • 2 small stalks lemongrass (about 30 g), bottom half only, thinly sliced
  • 6 tbsp (60 g) thinly sliced shallots
  • 1 cup (24 g) fresh mint leaves, loosely packed
  • 1 cup (16 g) chopped fresh cilantro
  • 4–6 sawtooth coriander leaves, chopped, optional

Preparation

Preparation

  1. In a bowl, combine the black pepper, soy sauce, oyster sauce, sugar, water, and neutral oil. Add the steak and coat it thoroughly with the marinade. Cover and refrigerate for at least 2 hours, or up to overnight.
  2. Remove the steak from the refrigerator about 30 minutes before grilling.
  3. Preheat a grill or grill pan over medium-high heat, about 400°F (200°C). Grill the steak until cooked to your preferred doneness, turning as needed for even cooking.
  4. Transfer the steak to a plate and let it rest for at least 5 minutes. Reserve any juices that collect on the plate.
  5. While the steak rests, toast the uncooked glutinous rice and makrut lime leaves, if using, in a dry skillet over medium-high heat for 3–4 minutes, stirring constantly, until deeply golden and fragrant.
  6. Allow the toasted rice to cool slightly, then grind it into a coarse powder using a mortar and pestle or spice grinder.
  7. Slice the rested steak thinly against the grain into bite-sized pieces and transfer it to a large mixing bowl along with the reserved meat juices.
  8. Add the fish sauce, water, lime juice, sugar, roasted chili flakes, and toasted rice powder. Toss well to combine.
  9. Add the lemongrass, shallots, mint, cilantro, and sawtooth coriander, if using. Toss gently until evenly distributed.
  10. Taste and adjust the balance of lime juice, fish sauce, or chili if needed. Serve immediately.

Tips

  • For the best flavor, marinate the steak for at least 2 hours.
  • Toast the rice until deeply golden to develop its characteristic nutty aroma.
  • Slice the beef against the grain for a more tender texture.
  • Add the fresh herbs only shortly before serving so they remain bright and aromatic.

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