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Thai Steak and Herb Salad with Spicy Lime Sauce (Nam Tok Neua)

Thai Steak and Herb Salad with Spicy Lime Sauce (Nam Tok Neua)

Thailand’s “waterfall beef” packs the rainbow of bright, punchy flavors we love in Thai cuisine—plus an extra textural dimension from ground-up, toasted rice granules, which add a light crunch and slightly smoky note.

By Courtney HillJune 2, 2022

  • Makes
    4 servings
  • Cook Time
    40 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

This salad from the Isaan region of Thailand is a fantastic combination of meaty, tangy, herbal, spicy and allium flavors, with fish sauce adding loads of umami. The Thai name for this dish is nam tok neua, which translates as “waterfall beef.” There is only conjecture about how the salad got its poetic name, and no definitive answer. Toasted rice powder, called khao kua, is a key ingredient in the salad, one that adds texture and a unique, slightly nutty flavor. The powder is made by toasting uncooked rice in a pan until golden brown, then grinding the grains to a coarse powder. Sweet (also called glutinous) rice is the type used to make traditional khao kua, but we opt to use easier-to-source jasmine rice. In our take on nam tok neua, we sear the steak on the stovetop, slice it thinly, then toss it with sliced shallots that have been steeping in the lime and fish sauce dressing. Serve with steamed rice alongside.

Tip

Don’t use shallots that are soft and spongy. If firm, fresh shallots aren’t available, it’s better to use a half of a medium red onion, thinly sliced. Don’t slice the steak without first letting it rest. A 10-minute rest allows the juices that are forced to the center during cooking to redistribute throughout the muscle fibers so they don’t flood out when the meat is sliced.

Ingredients
  • 2

    tablespoons jasmine rice

  • ¼

    cup fish sauce

  • ¼

    cup lime juice

  • 1

    teaspoon white sugar

  • ¼ - ½

    teaspoon red pepper flakes

  • Ground white pepper

  • 1

    pound strip steak, about 1-inch thick, trimmed and patted dry

  • 1

    tablespoon grapeseed or other neutral oil

  • 3

    medium shallots, sliced into thin rings

  • 1

    cup lightly packed fresh cilantro

  • 1

    cup lightly packed fresh mint

  • 1

    Fresno or serrano chili, stemmed and sliced into thin rings (optional)

Step 1

In a 10-inch skillet over medium, toast the rice, stirring often, until golden brown, 6 to 8 minutes. Transfer to a small bowl and cool for about 10 minutes; reserve the skillet.

Step 2

Using a spice grinder or mortar and pestle, pulverize the toasted rice to a coarse powder. Return the rice powder to the bowl; set aside.

Step 3

In a large bowl, whisk together the fish sauce, lime juice, sugar, pepper flakes and ½ teaspoon white pepper; set aside.

Step 4

Season the steak on both sides with white pepper. In the same skillet over medium-high, heat the oil until barely smoking.

Add the steak, reduce to medium and cook until well browned on the bottom, 4 to 6 minutes. Flip the steak and cook until the second side is well browned and the center reaches 120°F for medium-rare, about another 4 minutes.

Transfer to a plate, tent with foil and let rest for 10 minutes. Meanwhile, add the shallots to the dressing and toss.

Step 5

On a cutting board, cut the steak on the diagonal into slices. Add the steak and accumulated juices to the bowl with the shallots, along with the cilantro, mint, chili (if using) and half of the toasted rice; gently toss. Transfer to a platter and sprinkle with the remaining rice powder.