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plate of Thai beef salad (nam tok) with herbs in front
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5 from 1 vote

Thai beef salad (Nam Tok, 'waterfall beef')

This Thai beef salad is more beef than 'salad' but it's packed with wonderful flavors and easy too. A great lighter lunch or appetizer.
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Appetizer/Starter, Lunch
Cuisine: Thai
Servings: 2 (or more as smaller appetizer)
Calories: 402kcal
Author: Caroline's Cooking
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Ingredients

  • 2 shallots
  • 2 scallions spring onions
  • ½ cup mint roughly chopped (chopped volume, a medium bunch)
  • ½ cup cilantro coriander, roughly chopped (chopped volume)
  • 1 chili
  • 2 tablespoon rice (note: uncooked)
  • 1 lb beef sirloin steak
  • 2 tablespoon fish sauce
  • 1 ½ limes or 2 if small - juice only
US Customary - Metric

Instructions

  • Thinly slice the onions and scallions and roughly chop the mint and cilantro. Cut the chili in a small dice, removing the seeds, and put all of the chopped ingredients in a bowl.
  • Gently toast the rice in a dry skillet/frying pan until it is is gently brown. Grind it up with a pestle and mortar so that it's relatively fine. 
  • Grill the steak to your liking - I recommend rare/medium rare - then let it rest a couple minutes before thinly slicing. Add the beef to the bowl with the herbs and onions. Add the fish sauce and lime juice then toss everything in the bowl. Serve topped with the ground crunchy rice.

Nutrition

Calories: 402kcal | Carbohydrates: 26g | Protein: 54g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 133mg | Sodium: 1554mg | Potassium: 1186mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1080IU | Vitamin C: 55.9mg | Calcium: 120mg | Iron: 5.5mg