Thai Beef Salad – Nam Tok Neau

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Thai Beef Salad – Nam Tok Neau

I cooked this one directly from one of my favorite food blogger’s sites, Eating Thai Food. It is also known as Waterfall Beef. It basically takes your laab game (beef or chicken) up to the next level. Grilled beef, mint, Thai spices…what’s not to like?

  • Author: Lillian Magidow
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25 minutes
  • Yield: 2–3 1x

Ingredients

Scale

Marinade

  • 1 lb flank steak
  • 1 tbsp ground black pepper
  • 1.5 tbsp light soy sauce

 Salad

  • 2 Tbsp khao khua (toasted sticky rice powder, check out the recipe here)
  • 4 Tbsp fish sauce
  • 1 tsp sugar
  • 1 – 2 tbsp chili flakes
  • 3 Tbsp lime juice
  • 6–7 small shallots, sliced thinly, ~1/3 c.
  • 2 green onion, minced
  • 1 handful mint leaves + more to garnish

 

Instructions

  1. Marinate the beef for about an hour.
  2. Grill the steak to medium and allow it to rest 5 minutes or more on a plate, reserving any juices.
  3. Slice across the grain into bite-sized strips.
  4. Combine the sliced beef with the salad ingredients and any beef juices that collected on your plate. Check the seasoning and adjust if needed.

Notes

If you are too lazy to make the sticky rice powder, the salad will still be good, but it won’t have that same toasty flavor and it will be more liquidy. Don’t let the rice powder stop you!

Note: you can actually buy it pre-made here on the Eastside, but who knows how long it’s sat on a shelf.