Nam Tok Beef (Thai Waterfall Salad)

A simple and flavorful Thai grilled beef salad made with fresh herbs, lime juice, and toasted rice powder. Spicy, tangy, and packed with authentic Isan flavor.

Ingredients

For the marinade

• 500g beef (flank or sirloin)
• 8ml oyster sauce
• 8ml Golden Mountain sauce
• 2 cloves garlic, peeled
• 8g white sugar

For the dressing

• 30ml fish sauce
• 30ml fresh lime juice
• 4g toasted rice powder
• 4g Thai chili flakes (to taste)

For the salad

• 60g shallots, thinly sliced
• 10g fresh coriander, chopped
• 10g fresh mint, chopped
• 3 green onions, chopped
• 3 kaffir lime leaves, cut into thin strips

Directions

1. Crush garlic with a mortar and pestle. Combine with Golden Mountain sauce, oyster sauce, and sugar, stirring until sugar dissolves.
2. Add beef to the marinade and coat evenly. Cover and marinate for at least 2 hours, or overnight for best results.
3. Grill beef over medium-high heat for 5-10 minutes per side, depending on thickness. Let rest for 5 minutes.
4. Slice the beef thinly against the grain.
5. Make the dressing by mixing fish sauce, lime juice, chili flakes, and toasted rice powder in a bowl.
6. Add the sliced beef to the dressing and toss to combine thoroughly.
7. Add shallots, green onions, mint, coriander, and kaffir lime leaves. Toss gently.
8. Serve immediately with steamed jasmine rice.