Spicy Thai Grilled Beef Salad Recipe - Nam Tok Neua | Thai Girl in the Kitchen

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce provides umami flavor while reducing sodium.

beef

🥗Healthier: chicken

💰Cheaper: pork

Chicken is leaner and pork is often less expensive.

Welcome to the video and introduction to the dish.

Divide the ingredients into three parts: beef marinade, vegetables, and spicy dressing.

For the beef marinade, use 500g of chuck steak. Poke the beef all over with a fork to help the marinade penetrate.

Shave 1 tbsp of palm sugar thinly and add it to a mixing bowl.

Add 2 tbsp of oyster sauce and 2 tbsp of light soy sauce to the mixing bowl.

Massage the marinade into the beef and let it sit in the fridge for at least an hour.

For the vegetables, prepare mint leaves, red onion or shallots, and green onion. Optionally, add culantro if available.

Chop the green onion finely and slice the red onion. Set the vegetables aside.

For the spicy dressing, combine 1 tbsp of chili flakes and 3 tbsp of fish sauce in a bowl.

Roll the lime to get the juice, cut it length-wise, and squeeze out 3 tbsp of lime juice into the dressing.

Mix the dressing and taste to adjust flavors as needed.

Add ground toasted rice last to avoid it soaking up the dressing too early.

Once the beef is marinated, grill it on a pan with a bit of vegetable oil over medium heat.

Cook the beef for about 2 minutes on each side, depending on thickness, aiming for medium-rare.

Let the beef rest for 5-10 minutes before slicing thinly against the grain.

In a mixing bowl, combine the sliced beef with the spicy dressing and toss to coat.

Add all the prepared vegetables to the beef and toss again, reserving some for garnishing.

Finally, add the ground toasted rice and mix well to incorporate.

Serve the salad with cold crunchy vegetables on the side and optionally sticky rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens