Nam Tok Neua: Thai Waterfall Beef Salad

Why You’ll Love This Recipe

• Juicy, thin-sliced grilled beef tossed warm so it soaks up every drop of the zesty dressing.
• Balanced Thai-style spicy-sour-salty flavors with fresh mint and scallions.
• Toasted rice powder adds a signature nutty aroma and delicate crunch.
• Perfect for lettuce wraps and weeknight-friendly with simple pantry staples.

Grocery List

• Produce: Limes, small shallots, scallions, fresh mint, cilantro or sawtooth herb (optional), Thai bird chilies (optional), lettuce, cucumber
• Dairy: None
• Pantry: Flank or sirloin steak, glutinous (sticky) rice, fish sauce, palm sugar or light brown sugar, Thai chili flakes or crushed red pepper, neutral oil, kosher salt, black or white pepper

Full Ingredients

Beef

• 1 lb (450 g) flank or sirloin steak
• 1 tbsp fish sauce
• 1 tsp neutral oil (canola, grapeseed, or rice bran)
• 1/2 tsp sugar (palm or light brown)
• 1/4 tsp ground white or black pepper

Toasted Rice Powder (Khao Khua)

• 2 tbsp raw glutinous rice (or jasmine rice if needed)
• Optional aroma: 1 kaffir lime leaf or a thin slice of galangal

Dressing & Salad

• 3 tbsp fresh lime juice (about 2 limes)
• 2 tbsp fish sauce
• 1 tbsp warm water
• 1–2 tsp Thai roasted chili flakes (prik bon) or crushed red pepper, to taste
• 1 tsp palm sugar (or light brown sugar)
• 1–1.5 tbsp toasted rice powder, plus more to taste
• 2 small shallots, very thinly sliced
• 2 scallions, thinly sliced
• 1/2 cup loosely packed fresh mint leaves
• 2 tbsp chopped cilantro or chopped sawtooth herb (optional)
• 1 small Thai bird chili, thinly sliced (optional for extra heat)

To Serve

• Romaine, little gem, or butter lettuce leaves
• 1 small cucumber, thinly sliced
• Lime wedges
• Sticky rice (optional but traditional)

Step-by-Step Instructions

Step 1: Toast the rice for khao khua

Place 2 tablespoons raw glutinous rice in a dry skillet over medium heat. Stir constantly until the grains turn deep golden brown and smell nutty, 6–8 minutes. For extra fragrance, toast with a kaffir lime leaf or a thin slice of galangal during the last 2 minutes. Transfer to a plate to cool completely, then grind to a coarse powder using a mortar and pestle or a spice grinder. You want visible flecks, not a fine flour. Set aside.

Step 2: Season the steak

Pat the steak dry. In a small bowl, mix 1 tablespoon fish sauce, 1 teaspoon oil, 1/2 teaspoon sugar, and pepper. Rub all over the steak and let it sit at room temperature for 15 minutes (or refrigerate up to 30 minutes if you prefer a brief marinade). Meanwhile, preheat a grill to 450–500°F (232–260°C) or heat a cast-iron skillet over medium-high.

Step 3: Grill or sear the beef

Grill or sear the steak for 3–4 minutes per side for medium-rare, until an instant-read thermometer reads 125–130°F (52–54°C). Transfer to a plate and rest for 10 minutes to retain juices. Reserve any resting juices for the dressing.

Step 4: Make the dressing

In a mixing bowl, whisk together 3 tablespoons lime juice, 2 tablespoons fish sauce, 1 teaspoon palm sugar, 1 tablespoon warm water, 1 tablespoon toasted rice powder, and 1–2 teaspoons Thai chili flakes. Pour in the reserved steak juices and whisk again until the sugar dissolves. Taste for a bright, balanced spicy-sour-salty profile.

Step 5: Slice and toss while warm

Slice the rested steak thinly across the grain, about 1/8 inch thick. Add the warm beef to the dressing along with the shallots, scallions, mint, and cilantro or sawtooth herb. Toss gently to coat. Sprinkle in up to 1/2 tablespoon more toasted rice powder to thicken and add nutty crunch. Fold in the thin-sliced Thai chili if using.

Step 6: Plate and serve

Transfer the salad to a shallow platter or bowl. Serve immediately with crisp lettuce leaves, cucumber slices, and lime wedges. For a full Isan-style experience, enjoy with warm sticky rice.

Pro Tips

• Slice across the grain for tenderness, and aim for 1/8-inch slices so the warm beef absorbs the dressing.
• Do not over-grind the toasted rice; a sandy, coarse texture provides the signature crunch and aroma.
• Save the steak’s resting juices—adding them to the dressing deepens the savory flavor.
• Adjust heat with Thai chili flakes and fresh bird chilies; start small and build to taste.
• If grilling isn’t an option, a well-heated cast-iron skillet delivers excellent char and crust.

Variations

• Nam Tok Moo: Substitute 1 lb pork collar or pork shoulder steak; cook to 145°F (63°C) and rest before slicing.
• Herb-forward: Add sawtooth herb (culantro) or Thai basil for a more complex herbal profile.
• Extra smoky: Stir a pinch of smoked chili flakes into the dressing along with the Thai chili.

Storage & Make-Ahead

For best texture, toss and serve warm. You can toast and grind the rice powder up to 1 month ahead (store airtight at room temperature) and prep-slice shallots and scallions up to 1 day ahead (refrigerate). The dressing (minus herbs and rice powder) keeps 2–3 days refrigerated. Leftover dressed salad can be refrigerated up to 1 day; flavors are still great, but the herbs soften and the rice powder loses crunch. If storing components separately, keep beef, herbs, and dressing chilled and combine just before serving.

Nutrition (per serving)

Approx. 230 calories; 22 g protein; 10 g fat; 12 g carbs; 850 mg sodium. Values are estimates and will vary with cut of beef, sodium in fish sauce, and portion sizes.