Nam Tok is one of my favourite salads to make at home. It’s a Thai beef salad with grilled or roasted meat, fresh herbs, and a spicy and tangy dressing.
I’m not a huge salad fan because I get bored of the dressing really easily. But I can never get sick of this Thai-style dressing, which has your classic combination of fish sauce, lime juice and chilli. Each bite is an explosion of flavours, and every time I make this for friends, they are surprised by how delicious a salad can be.
This salad is also super light and refreshing, making it a perfect recipe for hot summer days.
ingredients:
- 250g sirloin steak (or any cut of your choice)
- 2 cups romaine lettuce
- 2 shallots, sliced
- 1 green onion, chopped
- 1/4 cup cucumber, sliced
- 1/4 cup coriander, chopped
- 1/4 cup mint leaves
beef marinade:
- 2 tsp light soy sauce
- Black pepper
Thai-style salad dressing:
- 2 tbsp fish sauce
- 1 tbsp chilli flakes (or you can use fresh bird’s eye chilli deseeded)
- 1 tbsp grapeseed oil (or vegetable oil)
- 2 clove garlic, minced
- 1 tsp sugar
- 1/2 lime
steps:
- Marinate your steak with soy sauce and black pepper for 30 minutes.
- While waiting for the steak to marinate, prepare the rest of your ingredients by washing and chopping the vegetables.
- In a mixing bowl, combine fish sauce, chilli flakes, garlic, sugar, lime juice and oil. Taste the dressing and adjust the flavours to your preference.
- Grill/ pan-fry your steak until it’s cooked to your desired level of doneness. Once cooked, allow the meat to rest for a few minutes, then thinly slice it. Set the meat aside.
- With the residual fats from the beef, sauté the sliced shallots until softened.
- Add sliced beef to the salad dressing and toss it to coat the meat evenly with the sauce. Then add the cooked shallots and vegetables. Gently toss to combine.
- Transfer to a serving plate and enjoy!
tips:
- Steak – Choose a tender cut of beef for this recipe, such as sirloin or ribeye steak. Pick one that has some marbling for more juiciness and flavour!
- Use fresh herbs and vegetables – Aromatic herbs such as fresh mint and cilantro leaves are a big part of Thai cuisine!
- Adjust spiciness and seasoning – You can adjust the level of spiciness by adding more/ less chilli flakes to your dressing. You can also add fresh bird’s eye chilli for an even stronger kick.
check out more cold dish recipes!
Thai Beef Salad (Nam Tok)
1
servings35
minutes10
minutesKeep the screen of your device on
Ingredients
250 g sirloin steak (or any cut of your choice)
2 cups romaine lettuce
2 shallots, sliced
1 green onion, chopped
1/4 cup cucumber, sliced
1/4 cup coriander, chopped
1/4 cup mint leaves
- beef marinade:
2 tsp light soy sauce
Black pepper
- Thai-style salad dressing:
2 tbsp fish sauce
1 tbsp chilli flakes (or you can use fresh bird’s eye chilli deseeded)
1 tbsp grapeseed oil (or vegetable oil)
2 clove garlic, minced
1 tsp sugar
1/2 lime
Directions
- Marinate your steak with soy sauce and black pepper for 30 minutes.
- While waiting for the steak to marinate, prepare the rest of your ingredients by washing and chopping the vegetables.
- In a mixing bowl, combine fish sauce, chilli flakes, garlic, sugar, lime juice and oil. Taste the dressing and adjust the flavours to your preference.
- Grill/ pan-fry your steak until it’s cooked to your desired level of doneness. Once cooked, allow the meat to rest for a few minutes, then thinly slice it. Set the meat aside.
- With the residual fats from the beef, sauté the sliced shallots until softened.
- Add sliced beef to the salad dressing and toss it to coat the meat evenly with the sauce. Then add the cooked shallots and vegetables. Gently toss to combine.
- Transfer to a serving plate and enjoy!
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