Nam Tok / Waterfall Beef
I’ve been completely obsessed with Nam Tok, also known as Thai Waterfall Beef, lately. There’s something about the bright, tangy, and herb-forward flavors of this dish that pairs perfectly with juicy steak, which I just can’t get enough of. To me, it embodies everything I love about Southeast Asian cuisine: the perfect balance of sour
- Prep time
- 15 min
- Cook time
- 15 min
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 Lean Steak, like Sirloin, New York, or Flank
- 1/2 tsp Salt
- 1 tbsp Oil
- 2 tbsp Butter
- 1 tbsp Fish Sauce
- 1/2 tbsp Sugar (Optional)
- 1 Lime, Juice
- 1/2 tbsp Crushed Dried Thai Chili
- 1 tbsp Toasted Rice Powder, See Below
- 2 tbsp Uncooked Sticky Rice
- 4 Lime Leaves
- 1 large Shallot
- 1/4 cup Culantro
Instructions
- 1
Prep:
- 2
Start by dry-brining your steak. Rub it generously with salt and let it sit uncovered in the fridge for at least an hour. If you have time, leaving it overnight is even better. The salt will draw out excess surface moisture, which helps the steak develop a beautiful crust when seared, while keeping the inside tender and juicy
- 3
Next, prepare the toasted rice powder. Place uncooked sticky rice and lime leaves in a dry pan over medium-low heat. Toast for about 5 to 7 minutes, stirring often, until the rice turns golden and fragrant. Remove and discard the lime leaves, then allow the toasted rice to cool. Once cooled, grind it into a fine powder using a spice grinder
- 4
Slice the shallots thinly along the grain into strips. To mellow out their pungency, you can soak them in cold water for about 5 minutes. Roughly chop the culantro and set it aside
- 5
Cook the Steak:
- 6
Heat a pan over high heat and add a splash of oil. Place the steak in the pan and sear until it develops a deep crust, about 3 to 5 minutes per side, depending on the thickness and your preferred doneness. Once seared, lower the heat, add a knob of butter, and baste the steak on both sides. Remove it from the pan and let it rest for several minutes before slicing
- 7
Make the Sauce:
- 8
While the steak is resting, whisk together fish sauce, sugar, lime juice, crushed dried Thai chili, and the toasted rice powder
- 9
Put It All Together and Serve:
- 10
Thinly slice the rested steak against the grain and place it in a mixing bowl. Add the sliced shallots, and chopped culantro. Pour the dressing over the beef and toss everything until evenly coated
- 11
Serve Nam Tok by itself or with rice and fresh vegetables. Enjoy!