Nam Tok (Thai Grilled Beef Salad) 泰式燒牛肉沙律 (Nam Tok)

Nam Tok, meaning 'waterfall' in Thai, refers to the dripping juices from grilled meat. This refreshing salad features thinly sliced grilled beef tossed with a vibrant dressing made from lime juice, fish sauce, chili flakes, shallots, mint, and toasted sticky rice powder, giving it a unique aroma and texture. It's a popular Northeastern Thai (Isaan) dish, often served with sticky rice.

Nutrition (per serving)

Ingredients

• 300g beef sirloin or rump steak
• 1 tbsp toasted sticky rice powder (Khao Khua)
• 2 tbsp fish sauce
• 3 tbsp fresh lime juice
• 1 tsp chili flakes (Prik Pon), adjust to taste
• 1 tsp sugar
• 3 shallots, thinly sliced
• 1/4 cup fresh mint leaves
• 1/4 cup fresh coriander leaves, roughly chopped
• 2 spring onions, chopped
• 1 tbsp cooking oil
• 1 pinch salt
• 1 pinch black pepper
• 1 head lettuce leaves
• 0.5 unit cucumber, sliced

Steps

1. Season the beef with salt and black pepper. Heat cooking oil in a pan or grill over medium-high heat. Once hot, grill the beef for 2-3 minutes per side for medium-rare, or until desired doneness.
2. Remove the grilled beef from the pan and let it rest on a cutting board for 5 minutes.
3. While the beef rests, prepare the dressing. In a mixing bowl, combine toasted sticky rice powder, fish sauce, fresh lime juice, chili flakes, and sugar. Mix well until the sugar dissolves.
4. Slice the rested beef thinly against the grain. Add the sliced beef, shallots, fresh mint leaves, fresh coriander leaves, and spring onions to the dressing bowl.
5. Toss gently to combine all ingredients thoroughly with the dressing. Serve immediately on a bed of lettuce leaves, accompanied by sliced cucumber.

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