BeefEntreeRecipes
April 29, 2017
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Hi guys!
Today I’m going to share one of my favorite Thai beefsalad recipe, Nam Tok!
So far I had 2 different types of Thai beef salad.
One is classic Bangkok style which has lots of veggies, fresh Thai chili and all.
The other one is Issan style, which is more focusing on the meatand the thick flavor.
The one I’m wanted to share with you is Issan style Nam Tok!
Nam Tok means “Waterfall” in Thai Language.
The name is came from the juice/blood dropping and falling from beef while it’s grilling.
What a clever name! Love it!
As I mentioned, Issan style is more focusing on the meat and this dressing so for the key of this delicious Nam Tok is great quality steak.
You can cook steak as you wish, I love my steak medium rare so that’s what I did.
Also if you really want to make this Nam Tok super authentic, try to get Thai thin soy sauce.
You can find at your local Asian grocery stores or online.
Honestlyononline it’s overpriced, so I highly recommend you to check out your local Asian grocery store.
But regular lights soy sauce works fine too, if you can’t get this thin soy sauce.
Also to make Nam Tok authentic, you definitely need to add toasted sticky rice power, which is super easy to make!
Just toast uncookedThai sticky rice in a dry pan for 3 to 4 minutes and grind them in a mortar or spice grinder!
Nam Tokis amazing by itself but even more delicious with some sticky rice!
Hope you give this delicious Nam Tok a try at home!!
Thai Beef Salad, Nam Tok
- Author: Seonkyoung Longest
- Total Time: 28 mins
- Yield: 4 1x
Description
Ingredients
Scale
- 1 lb steak (New York strips, sirloin, ribeye or skirt steak)
- 2 Tbsp thin soy sauce or light soy sauce
- 1 tsp freshly grounded black pepper
- 1/2 stalk of lemon grass, sliced diagonally
- 1 Tbs cooking oil
- 1 Tbsp fish sauce
- 1 1/2 tsp palm sugar or regular sugar
- fresh juice from 1/2 juicy lime (approximately 2 Tbsp)
- 1 to 2 Tbsp dried Thai chili flakes or regular red flakes
- 1 tsp toasted sticky rice powder*
- 1 small shallot
- 1 green onion
- handfull cilantro
- handfull mint
Instructions
- In a mixing bowl or ziplock bag, combine steak, soy sauce, black pepper and lemon grass. Give a massage to coat steak evenly with soy sauce and black pepper. Cover with a plastic wrap close tightly if you are using ziplock bag) and marinate at least 20 minutes at room temperature or overnight in a fridge.
- You can grill, which is more traditional way to prepare Nam Tok (In the Thai language it means “waterfall”, which is look of beef juice/blood falling from beef while it’s grilling.) or just cook on a skillet.
Heat a cast iron pan or large skillet over high heat, add cooking oil. Place marinated steak along with excess soy sauce in marinate and lemongrass pieces on to pan. - Cook steak 3 to 4 minutes each side for medium-rare, 4 to 5 minutes for medium if you are using 1-inch thick steak. Don’t forget to sear side of steak as well. Remove from heat and let steak rest for 5 minutes.
- Meanwhile, slice shallot thinly, chop green onion, cilantro and prepare mint by taking leaves off from stem. Set aside.
- Slice steak into 1/4-inch thick.
- In a large mixing bowl, whisk fish sauce, palm sugar, lime juice and chili flakes all together. Stir in sliced steak along with toasted rice powder. Toss until steak pieces are coated evenly with dressing.
- Finally, toss in all of vegetables we prepared easier. Transfer to a serving plate and garnish with toasted rice powder. Enjoy with sticky rice or by itself!
Notes
Toasted Sticky Rice Powder:
Heat a medium size skillet over medium low heat; add uncooked Thai sticky rice (you can substitute to jasmine rice) and toast until nice golden brown, about 3 to 4 minutes. Transfer to a mortar or spice grinder and grind toasted rice into your desired fineness. I like it a bit fine but still have some crunch bites, but it’s totally up to you.
- Prep Time: 20 mins
- Cook Time: 8 mins
Related
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12 comments
Isabelle PelletierJanuary 9, 2018 at 12:04 am
Hi!
I leave near Montréal, in Québec and I LOVE your receipes!!
This one is absolutly amazing !!!
Thank you so much !!
Reply
SeonkyoungJanuary 9, 2018 at 7:46 pm
So happy to hear that Isabelle!!!
Reply
David SummielDecember 4, 2018 at 1:56 am
Who is the music artist featured in this video?
Love your videos BTW!!
Reply
TesMarch 11, 2019 at 12:35 pm
I made this recipe for lunch today and it was delicious! I live in South Africa and I love your channel xxx
Reply
Anna BulkovshteynApril 2, 2020 at 4:16 pm
Just made this for dinner, everyone loved it! Pretty authentic and took me back to Thailand.
Reply
SeonkyoungApril 7, 2020 at 1:49 pm
Thank you! I try so hard to do so!
Reply
VivianJuly 21, 2020 at 5:29 am
We made this last night and it was excellent! Haven’t been able to find Nam Tok as good as the one our favorite restaurant made before they closed. Now we can make it at home. Your videos are fun to watch too! Thank you.
Reply
KatherineSeptember 20, 2020 at 7:19 pm
I rarely enjoy watching a video from start to finish, especially with an Asian female with an accent…and I’m an Asian female.
You are funny! I really enjoyed your video. The salad looks authentic too. Thank you for posting.
Reply
SeonkyoungSeptember 21, 2020 at 12:39 pm
I’m so glad you enjoyed my videos! Thank you for the feedback!
Reply
Cheryl BowerJanuary 13, 2021 at 9:15 am
I’ve tried something similar to this recipe, but I’d like to know what you think about the same ingredients being used on chicken?
Reply
SeonkyoungJanuary 14, 2021 at 9:18 am
That would work as well!
Reply
SauceworksJuly 9, 2023 at 4:46 pm
This is a great recipe and nearly perfect. If you want more authenticity, use Culantro, instead of Cilantro, or omit those altogether and just use mint. Obviously this was born to be grilled but, great use of the frying pan. 5 stars
Not sure why it’s not actually letting me click any of the stars but this IS a 5 Star recipe.
Reply