Spicy Thai Grilled Beef Salad (Nam Tok Nuea) | Marion's Kitchen
Ingredients
- 1 tbsp raw glutinous rice*
- 2 x 250g sirloin
striploin, rump or rib-eye steaks, 9 oz
- 1 tbsp vegetable oil
- ¼ cup finely sliced Asian red shallots
- ½ cup mint leaves
- 3 tbsp finely sliced sawtooth coriander*
optional
- ¼ cup sliced spring onion
scallions
- small wedge of cabbage
snake beans and extra herbs to serve
- Marinade
- 2 tbsp fish sauce
- 1 tsp palm sugar or light brown sugar
- ½ tsp ground black pepper
- Dressing
- 3 tbsp fish sauce
- 2 tsp palm sugar or brown sugar
- or to taste2 tsp chilli flakes
- 2 tbsp lime juice
Directions
- 1
Step 1.Toast the rice in a dry frying pan over high heat until golden brown. Remove from heat and use a mortar and pestle or a spice grinder to grind rice to a fine powder. Set aside.
- 2
Step 2.Cover the steaks with baking paper. Use a meat mallet or the bottom of a saucepan to lightly pound the steaks to about 1cm (about ½ inch thick). - 3
Step 3.Combine marinade ingredients, using the back of a spoon to smoosh the palm sugar to allow it to dissolve. Add the steaks and toss to coat. Set aside to marinate for 10 minutes. - 4
Step 4.Heat oil in a large frying pan over medium-high heat and cook the steaks for 3-4 minutes each side (for medium rare). Remove from heat and allow to rest before cutting into thin slices. Reserve any resting juices. - 5
Step 5.While the steaks are resting, make the dressing. Combine the fish sauce and palm sugar in a bowl and use the back of a spoon to smoosh the palm sugar to allow it to dissolve. Add the chilli flakes, lime juice and toasted rice powder. - 6
Step 6.In a large bowl, combine the warm steak slices with the sliced shallots. Add the dressing and toss until well combined. Then add the mint, saw tooth coriander and spring onion and lightly toss. Transfer to a serving plate with cabbage and snake beans. - 7
Notes: – Using glutinous or sticky rice will give you a softer rice powder that creates a thick and soft coating for the finished salad. If glutinous rice is unavailable you can still use regular long grain or jasmine rice to add a similar toasty flavour with a slightly crunchier texture. - 8
– Sawtooth coriander is a type of Thai fresh herb. If unavailable, you can use regular coriander or simply leave it out. - 9
– Serve with steamed rice or sticky rice.
Spicy Thai Grilled Beef Salad (Nam Tok Nuea) | Marion's Kitchen
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About this Recipe
Craving a vibrant, flavor-packed meal that delivers a kick? This Spicy Thai Grilled Beef Salad, known as Nam Tok Nuea, is exactly what you need. It’s a fiery, fresh, and deeply satisfying dish that brings the authentic taste of Thailand right to your table.
What sets this Thai beef salad apart is its incredible balance of textures and bold flavors. You’ll find tender strips of beef perfectly coated in a vibrant, spicy dressing that delivers an unforgettable zest. The unique inclusion of raw glutinous rice (a traditional ingredient in Nam Tok Nuea) contributes an authentic aroma and subtle crunch, complemented by a generous array of fresh herbs like mint and spring onion for a truly aromatic finish.
Prepare for a symphony of tastes with every bite. You can expect succulent, thinly sliced beef with a smoky char, enveloped in a dressing that is both tangy from lime juice and intensely savory from fish sauce, all balanced by a hint of sweetness from palm sugar. The spice from the chili flakes is prominent, but perfectly adjustable to your liking, creating a warming heat rather than just fire. Fresh red shallots and an abundance of fragrant herbs ensure each forkful is bright and invigorating.
This Spicy Thai Grilled Beef Salad is inherently flexible. The spice level is entirely up to you—simply adjust the amount of chili flakes in the dressing to achieve your desired heat. Feel free to experiment with different cuts of beef like sirloin, striploin, rump, or rib-eye, as all will yield delicious results. While sawtooth coriander adds a distinct herbaceous note, it's listed as optional, so you can omit it if unavailable.
This lively Nam Tok Nuea makes for an excellent light lunch or a vibrant appetizer for a larger Thai-inspired spread. Serve it alongside crisp wedges of cabbage, fresh snake beans, and extra herbs to complement its rich flavors and textures.