Authentic Nam Tok Thai grilled beef waterfall salad

Step 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.

Step 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.

Step 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.)

Step 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.

Step 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.

Step 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 for 10-15 minutes on a cutting board before slicing.

Step 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.

Step 8

Slice the steak against the grain into 1-2 inches long, and save all the juices. Very important!

Step 9

Place the sliced beef over the salad, including the steak juices, mix lightly and sprinkle on toasted rice powder, and mix well.

Step 10

Add the chili pepper, more lime juice, or fish sauce to your liking. That’s it! Serve with Thai sticky rice and jasmine rice, or eat it as a hearty and delicious salad! Add some raw vegetables like sliced cabbage, lettuce, and cucumbers, and use them like wraps for extra nutrients. Enjoy!