Nam Tok Beef (Thai Waterfall Salad)
A simple and flavorful Thai grilled beef salad made with fresh herbs, lime juice, and toasted rice powder. Spicy, tangy, and packed with authentic flavor.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 500 g beef
- 8 ml oyster sauce
- 8 ml golden mountain sauce
- 2 cloves garlic (peeled)
- 8 g white sugar
- 4 g toasted rice powder
- 30 ml fish sauce
- 4 g Thai chili flakes (to taste)
- 30 ml fresh lime juice
- 60 g shallots (thinly sliced)
- 10 g coriander (chopped)
- 10 g mint (chopped)
- 3 green onions (chopped)
- 3 kaffir lime leaves (cut into thin strips)
Instructions
- 1
Crush garlic with a mortar and pestle. In a bowl, mix it with Golden Mountain sauce, oyster sauce, and sugar until dissolved.
- 2
Add beef to the bowl and toss to coat evenly. Cover and marinate for at least 2 hours or overnight.
- 3
Grill the beef over medium-high heat for 5–10 minutes per side, depending on thickness. Rest for 5 minutes.
- 4
Cut the beef into thin slices against the grain.
- 5
In a clean bowl, mix fish sauce, lime juice, chili flakes, and toasted rice powder.
- 6
Add sliced beef to the dressing and mix well.
- 7
Toss in shallots, green onions, mint, culantro, and kaffir lime leaves. Serve immediately with rice. Enjoy!