Neua Yang Nam Tok – Beef Waterfall Salad

Neua Yang Nam Tok – Beef Waterfall Salad (Thailand)

Chef Devan Rajkumar serves up Neua Yang Nam Tok – Thai Beef Waterfall Salad, a bright, aromatic mix of grilled flank steak, fresh herbs, and toasted rice powder. Bursting with lime, chili, and fish sauce, this zesty salad delivers bold Thai street food flavor in every refreshing, satisfying bite.

Ingredients:

For the Steak:

• 1 8 oz flank steak, about 1 inch thick
• 1 tbsp (14.8ml) soy sauce
• 1 tbsp (14.8ml) oyster sauce
• 2 tsp (9.9ml) neutral oil such as vegetable or peanut
• Zest of 1 lime
• ¼ tsp (1.2ml) ground black pepper

For the Salad:

• 2 large shallots, thinly sliced
• ½ cup (120ml) packed mint leaves
• ½ cup (120ml) packed cilantro leaves
• ½ cup (120ml) packed Thai basil leaves
• 1 bottom half of a lemongrass stalk, thinly sliced
• 2 tbsp (29.6ml) uncooked Jasmine or Thai rice
• 1 tbsp (14.8ml) lime juice
• 2 tsp (9.9ml) fish sauce
• ½ tsp (2.5ml) granulated sugar
• ½ tsp (2.5ml) red chili flakes
• 1 cup (240ml) cooked Thai sticky rice, optional

Method:

Make the Steak:

Combine the soy sauce, oyster sauce, neutral oil, lime zest, and pepper in a bowl and mix to combine. Add the steak and coat all over with the marinade. Cover the bowl or transfer the steak and marinade to a Ziploc bag and place in the fridge for at least 2 hours or up to overnight.

Take the steak out of the fridge 30 minutes before grilling. Preheat a grill or grill pan on the stove on high heat. Take the steak out of the marinade, letting the excess drip off, and place it on the grill or grill pan. Cook for about 4 minutes, then turn the steak and continue cooking for about 3 minutes more, or until a thermometer inserted in the center of the steak reads 130 to 135 F (55 to 57 C). Transfer the steak to a plate to collect the juices and allow it to rest for at least 10 minutes before slicing.

Once the steak has rested, slice into very thin strips against the grain.

For the Salad:

Heat a medium skillet over high heat. Add the uncooked rice and toast, stirring and swirling the pan constantly, until the rice has turned dark brown, about 3 minutes. Transfer the rice to a mortar and pestle or coffee grinder and pulverize into a rough powder.

Add the thinly sliced steak and collected steak juices along with the lime juice, fish sauce, sugar, red chili flakes, and all but a sprinkle of the toasted rice powder to the bowl and stir to combine.

Add the shallots, mint leaves, cilantro leaves, Thai basil leaves, and lemongrass to the bowl and mix to combine.

Serve the salad sprinkled with the remaining toasted rice powder and with Thai sticky rice on the side, if desired.