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If you love spice, then you simply have to add this traditional Thai beef salad to your repertoire! Tender strips of beef are coated in a fiery dressing, while an array of herbs add freshness and more flavour. While this is intended as a spicy dish, you can absolutely tone it down to suit your preference.
WATCH THIS RECIPE
Spicy Thai Grilled Beef Salad (Nam Tok Nuea)
PREP TIME
10 minutes
COOK TIME
30 minutes
SERVES
4
Ingredients
1 tbsp raw glutinous rice*
2 x 250g (9 oz) sirloin, striploin, rump or rib-eye steaks
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
2 tsp chilli flakes (or to taste)
2 tbsp lime juice
Steps
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.
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).
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.
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.
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.
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.
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.
– Sawtooth coriander is a type of Thai fresh herb. If unavailable, you can use regular coriander or simply leave it out.
– Serve with steamed rice or sticky rice.
– Find all our favouritebeef salad recipes here.
BeefSaladsThai cuisine
APPEARS IN THESE
Collections
- Beef
- Beef Salad
- Beef Sirloin
- Salads
- Thai cuisine
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RATE AND REVIEW
Pedro
April 18, 2023
Love this recipe
I was in Bangkok long time ago and was trying to find this recipe for a long time and it’s the best I have find so far, thanks for taking the time and sharing your lovely culture and food
Popular on Marion's Kitchen
Spicy Thai Grilled Beef Salad (Nam Tok Nuea)
|
Ingredients
1 tbsp raw glutinous rice*
2 x 250g (9 oz) sirloin, striploin, rump or rib-eye steaks
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
2 tsp chilli flakes (or to taste)
2 tbsp lime juice
Steps
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.
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).
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.
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.
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.
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.
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.
– Sawtooth coriander is a type of Thai fresh herb. If unavailable, you can use regular coriander or simply leave it out.
– Serve with steamed rice or sticky rice.
– Find all our favouritebeef salad recipes here.
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Stay in touch with my latest recipes and updates!
Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
EXPLORE
WORK WITH US
GET HELP
Curry Paste
Recipes
Media Partnerships
Contact Us
Meal Kits
MK Daily
Content Production
Shipping and Delivery
Marion's Original Marinades
Shop
Marion's Original Salad Dressings
Where to Buy
@2021 Marion's Kitchen
Terms
Privacy Policy Terms of Service
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Stay in touch with my latest recipes and updates!
FOOD PRODUCTS
Curry Paste
Meal Kits
Chilli Sauces
Marion's Original Marinades
Marion's Original Salad Dressings
Where to Buy
EXPLORE
Recipes
MK Daily
About Us
Shop
WORK WITH US
Media Partnerships
Content Production
GET HELP
Contact Us
Shipping and Delivery
Returns and Exchanges
@2021 Marion's Kitchen
Privacy Policy Terms of Service
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