Nam Tok (Thai Beef Waterfall Salad)
Nam Tok Beef, often called waterfall beef salad, is a classic Isaan dish made with grilled beef, toasted rice powder, fresh herbs, and a bold lime-chili dressing. The name Nam Tok, meaning “waterfall,” refers to the juices released from the meat as it’s sliced and tossed while still warm.
- Prep time
- 15 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb top sirloin steak. Or any of your favorite grilling steaks.
- 1 tablespoon oil
- 1 tablespoon ground white pepper
- 1 tablespoon sugar
- 1 tablespoon fish sauce
- 1 tablespoon light soy sauce
- 2 tablespoon oyster sauce
- 2 teaspoon lime juice
- 1 tablespoon garlic, minced. About 2-3 medium cloves.
- For the salad
- 1/4 cup lemongrass, finely minced
- 1/3 cup shallot, thinly sliced
- 1 stalk green onions, chopped into 1/4-inch pieces
- 1/4 cup cilantro, chopped into 1/2-inch pieces
- 1/4 cup fresh mint leaves, chopped into 1-inch pieces
- 1 1/2 -2 tablespoon fish sauce
- 3 tablespoons fresh lime juice. Go light, then add more if desired.
- 1/2 -2 teaspoons fresh or dry Thai chilis. Add more or less as desired.
- 2 tablespoons toasted rice powder
Instructions
- 1
Dry roast the rice in a hot pan over medium heat. (No oil used) Once golden brown and fragrant, remove from the pan into a plate and let cool.
- 2
Use a spice grinder and grind the rice until almost powder, leaving a few pieces in larger chunks for the extra crunch. Set aside for the salad. Store any leftovers in an airtight container in the freezer for future use. Check out my detailed recipe on how to make toasted rice powder here.
- 3
Make the marinating sauce. Mix all the marinating ingredients in a medium-sized mixing bowl. (Oyster sauce, fish sauce, soy sauce, lime juice, sugar, white pepper, minced garlic, and oil.)
- 4
Rinse the meat, pat dry with a paper towel, then dip the meat in the marinating sauce in the bowl until all sides are covered well.
- 5
Marinate the meat. Place the meat in a zip-lock bag. Pour the remaining sauce from the bowl into the bag and shake the bag lightly to blend in the meat pieces. Squeeze out the air and seal the bag tight. Place on a plate and refrigerate for 1-5 hours. If you are short on time, check out the expert tips on marinating. Let the meat sit for 30 minutes at room temperature before grilling.
- 6
Turn the gas grill to medium-high heat and grill the meat for 5-8 minutes on each side or until the meat is at a desired rare or medium-rare temperature. Remove from the grill and let the meat rest on a cutting board for 10-15 minutes before slicing.
- 7
Prepare the salad. Add the rest of the salad ingredients except the toasted rice and chili flakes in a medium-sized bowl. Mix and let the salad sit for 5 minutes while you prepare to slice the meat.
- 8
Slice the steak against the grain into 1-2 inches long, and save all the juices.
- 9
Place the sliced beef over the salad, including the steak juices, lightly sprinkle on toasted rice powder, and mix well.
- 10
Add the chili pepper, more lime juice, or fish sauce to your liking. That’s it! Serve with Thai sticky and jasmine rice, or eat it as a delicious, hearty salad! Add some raw vegetables like sliced cabbage, lettuce, and cucumbers, and use them like wraps for extra nutrients. Enjoy!