Thai Beef Salad(Nam Tok)
Dive into the vibrant flavors of Thailand with our irresistible Thai Beef Salad, Nam Tok. This dish is a harmonious blend of grilled beef marinated in aromatic herbs, crisp vegetables, and a tangy lime dressing. Each bite is a burst of freshness and spice, capturing the essence of Thai cuisine. Perfect for a light yet satisfying meal, this salad promises to transport your taste buds to the bustling streets of Bangkok. Get ready to savor the flavors of Southeast Asia in every mouthful!
Ingredients
- 1 lb flank steak, sirloin your choice
- ¼ cup thinly sliced shallots
- ¼ cup thinly sliced red onion
- ½ cup thinly sliced cucumber
- ½ cup cherry tomatoes halved
- ¼ cup fresh cilantro leaves
- ¼ cup fresh mint leaves
- ¼ cup fresh basil leaves
- 2 tablespoon roasted rice powder
- 2 tablespoon fish sauce
- 2 tablespoon lime juice
- 1 tablespoon palm sugar
- 2-3 Thai bird's eye chilies thinly sliced (adjust to taste)
- Lettuce leaves for serving
- Vegetable oil for grilling
- salt, pepper
Instructions
- Marinate the Beef: In a bowl, combine steak with salt and pepper and let it marinate for 15-20 minutes.
- Prepare the Dressing: In a separate bowl, whisk together lime juice, palm sugar, roasted rice powder ,fish sauce and Thai bird's eye chilies until the sugar is dissolved.
- Grill the Beef: Heat a grill or grill pan over medium-high heat. Brush the steak with vegetable oil and grill for 2-3 minutes per side until cooked to your desired doneness. Remove from heat and let it rest for 5 minutes before slicing thinly.
- Assemble the Salad: In a large mixing bowl, combine the grilled beef, shallots, red onion, cucumber, cherry tomatoes, cilantro, mint, and basil leaves.
- Add the dressing: Pour the prepared dressing over the salad and toss gently until it is well combined.
- Serve: Arrange lettuce leaves on a serving platter and top with the Thai Beef Salad. Sprinkle roasted rice powder over the salad for added texture and flavor.
Notes
Meat Selection: Opt for a cut of beef that grills well, such as sirloin or flank steak. These cuts offer a good balance of flavor and tenderness, which is essential for this salad.
Toasting Rice: For an authentic touch, include toasted rice powder. Simply dry roast raw sticky rice (or jasmine rice if unavailable) in a pan until golden, then grind it into a fine powder. This adds a distinctive nutty flavor and crunch to the dish.
Adjustable Heat: The spiciness of Nam Tok can be adjusted by varying the amount of chili flakes. Thai chili flakes are preferred for their authentic flavor, but any type can be used according to your heat preference.
Freshness of Herbs: Use fresh mint and cilantro to ensure the salad retains its vibrant color and crisp textures. These herbs are key to delivering the fresh, aromatic quality that makes Nam Tok so refreshing.
Dressing Balance: Achieve the perfect balance in your dressing by tasting and adjusting the levels of fish sauce, lime juice, and sugar. The dressing should be a harmonious blend of salty, sour, and sweet.
Serving Suggestions: Serve Nam Tok on a platter with fresh vegetables like lettuce, cucumbers, and tomatoes. It can also be accompanied by sticky rice or jasmine rice to make it a more filling meal.
Nutrition
Calories: 280kcalCarbohydrates: 11gProtein: 32gFat: 12gSaturated Fat: 3gPolyunsaturated Fat: 8gCholesterol: 90mgSodium: 690mgFiber: 2gSugar: 4g
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