Courses: Salads

Fresh Garden Quinoa Salad

Fresh Garden Quinoa Salad

My wife and I go through this dilemma, probably like most of you, about once every couple of weeks and that is that we really consider eating ‘more healthy’ and incorporate more fresh vegetables and ‘good’ stuff into our weekly dinner plans. This is not […]

Som Tam with Vermicelli

Som Tam with Vermicelli

If you have never had som tam, or commonly referred to as Thai papaya salad, then you are missing out in my opinion. It is probably one of my most, let’s say top 25 foods, favorite of all time. You never really see it on […]

Nam Tok – Thai Waterfall Grilled Beef Salad

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!

 

Kohlrabi and Cucumber Salad

Kohlrabi and Cucumber Salad

I’m a fan of kohlrabi. I was first introduced to kohlrabi about two years ago when I approached this funky looking thing at the farmer’s market. After I asked a handful of questions, I decided to buy some and take it home only to create […]