Nam Tok – Thai Waterfall Grilled Beef Salad

As you probably noticed, my previous recipe was so basic and so simple that you probably were thinking, big deal it’s just toasted rice, but that Thai toasted rice goes along way when used in the right recipe. As I always use the toasted rice when making larb, I also use it in sauces as well as this wonderful beef salad known as nam tok, or waterfall beef.  This grilled beef salad is very similar to larb, however the meat is not minced, or finely chopped, and is a bit more wet in terms of a dressing. This salad is just loaded with awesome flavor, as is larb, is has that great balance of spice, and textures.

Nam Tok Recipe

Let’s get started.

Ingredients:

  • 1 lb flank steak, cut into 1 inch slices
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 lime, juiced
  • 1/2 cup of shallots, thinly sliced
  • 1 tsp ground chili pepper
  • 1/4 cup of green onion, thinly sliced
  • 1/2 cup of fresh mint leaves
  • 1 1/2 tablespoons Thai toasted rice
  • Roasted peanuts, optional
  • 1 Thai chili, thinly sliced, optional
  • Lettuce, optional
  • Cucumber slices, optional
  • Cabbage leaves, optional
  • Thai sticky rice, optional

Combine the fish sauce, lime juice and black pepper in a gallon sized sealable bag. Add in the strips of flank steak, seal the bag, and toss to coat all of the beef. Place in the refrigerator for at least four hours, but preferably over night.

Heat up your gas grill, or preferably charcoal grill on high heat. During this time, take the beef out of the refrigerator and let it come up to room temperature. When the grill is heated,  lay the beef onto the grill and cook for a couple of minutes per side. The beef will cook quickly. Once cooked, remove from the grill and place into a mixing bowl.

Ho to make Thai Beef Salad

Let the beef rest a few minutes so that it releases it natural juices, allowing for a nice dressing. Add the green onions, mint, shallots, toasted rice, and chili pepper into the bowl of beef, and give a good mix.

To serve, arrange the beef salad onto your serving dish, and place some roasted peanuts, lettuce or cabbage leaves, and fresh cucumber slices. Serve with Thai sticky rice, or regular jasmine rice.

Your result is an awesome grilled beef salad that hits the spot in terms of a bit of sourness and spice. It’s super fresh from the mint leaves, and either pinched up with some Thai sticky rice, or folded into a lettuce or cabbage leaf, this one is sure to have you coming back for more. I hope you enjoy!

Nam Tok - Thai Waterfall Grilled Beef Salad
Author: 
Recipe type: Salads
Cuisine: Thai
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • 1 lb flank steak, cut into 1 inch slices
  • 2 tbsp fish sauce
  • 1 tsp cracked black pepper
  • 1 lime, juiced
  • ½ cup of shallots, thinly sliced
  • 1 tsp ground chili pepper
  • ¼ cup of green onion, thinly sliced
  • ½ cup of fresh mint leaves
  • 1½ tablespoons Thai toasted rice
  • Roasted peanuts, optional
  • 1 Thai chili, thinly sliced, optional
  • Lettuce, optional
  • Cucumber slices, optional
  • Cabbage leaves, optional
  • Thai sticky rice, optional
Instructions
  1. Combine the fish sauce, lime juice and black pepper in a gallon sized sealable bag. Add in the strips of flank steak, seal the bag, and toss to coat all of the beef. Place in the refrigerator for at least four hours, but preferably over night.
  2. Heat up your gas grill, or preferably charcoal grill on high heat. During this time, take the beef out of the refrigerator and let it come up to room temperature. When the grill is heated, lay the beef onto the grill and cook for a couple of minutes per side. The beef will cook quickly. Once cooked, remove from the grill and place into a mixing bowl.
  3. Let the beef rest a few minutes so that it releases it natural juices, allowing for a nice dressing. Add the green onions, mint, shallots, toasted rice, and chili pepper into the bowl of beef, and give a good mix.
  4. To serve, arrange the beef salad onto your serving dish, and place some roasted peanuts, lettuce or cabbage leaves, and fresh cucumber slices. Serve with Thai sticky rice, or regular jasmine rice.
  5. Your result is an awesome grilled beef salad that hits the spot in terms of a bit of sourness and spice. It's super fresh from the mint leaves, and either pinched up with some Thai sticky rice, or folded into a lettuce or cabbage leaf, this one is sure to have you coming back for more. I hope you enjoy!

 

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Dax Phillips

Thank you for visiting my website. Truly, I do appreciate it. My free time and stress reliever is cooking for my family, friends, and everyone in between. The recipes you find on this site are those that I have either created, been part of, or those that I simply enjoy and have made my own in some shape, form, or other. My focus has always been on comfort food, because at the end of a long work day, you want something comforting. I currently am the father of three children, and married to a wonderful wife of thirteen years. There is nothing fancy with these recipes, just simple, and I will admit, not so simple ingredients, and a simple kitchen corner I can call my own. I learned early on that cooking and bringing family together was very important. After all, this notion of being together at dinner time was instilled early on by my parents. There are many memories of being in the kitchen with my parents, watching them cook, or preparing meals, or those home cooked smells while waiting for dinner. My parents who worked full-time, always had home cooked meals during the week, with the exception of Friday nights where we would enjoy a Wisconsin fish fry, and often on late afternoons on Sunday, where we would order Ann's pizza. I tend to cook by making things up. As a home cook, I think you have to take chances, and add or subtract ingredients that make up a dish, and make them your own. Remember to taste, and taste often. If a dish has potential, try it again, and make it your own. You should also note that I do not count calories, or break down recipes into grams of anything. To me, that's a bit boring. My philosophy is that if the food is good, eat it, and eat it in moderation. Life is just too short not to enjoy good food. Commonly Asked Questions: Can I use your photography/content on my website/blog? Please do not redistribute my photography or recipes without my permission. All of the recipes and photography on this website are my own unless noted, and is subjected to copyright  If you’d like to use a photograph or a recipe, please contact me for permission. Will you review my product/book/site? I am available for recipe development, food photography and/or styling, travel/press events, product reviews, brand promotion/ambassador, and sponsored posts. If you are interested in working with me, or if you have a question/comment regarding a recipe or about my blog, please send me an email.

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