Neua Yang Nam Tok – Beef Waterfall Salad

Difficulty:

3/5

Serves:

2 PEOPLE

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Neua Yang Nam Tok – Beef Waterfall Salad (Thailand)

This Neua Yang Nam Tok – Thai Beef Waterfall Salad recipe delivers smoky grilled flank steak, fragrant herbs, and a spicy lime-fish sauce dressing that captures the bold flavors of Thai street food. Featured on Global Street Eats with Devan Rajkumar, this refreshing salad combines charred beef with toasted rice powder, fresh mint, cilantro, and Thai basil for an authentic Isaan market experience you can recreate at home.

The Inspiration

Neua Yang Nam Tok, often translated as “Beef Waterfall Salad,” is a beloved dish from the Isaan region of Thailand, where grilled meats and herb-laced salads are staples of everyday eating and night market culture. The “waterfall” name refers to the sizzling juices dripping from the beef as it grills, a poetic nod to the sound and aroma that draw people to street stalls. For Global Street Eats, this salad perfectly reflects Devan Rajkumar’s love of big, layered flavors—tender beef, bright lime, funky fish sauce, fresh herbs, and the signature crunch and aroma of toasted rice. It’s everything Thai food is known for: spicy, sour, salty, and deeply satisfying.

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

Methods

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.

Serving Suggestions

This Beef Waterfall Salad is perfect as a main course for two or as part of a shared Thai street food spread. Serve it with Thai sticky rice or jasmine rice to soak up the spicy-sour dressing and steak juices. It pairs beautifully with crisp, cold beers, sparkling water with lime, or Thai iced tea to offset the chili heat.

For a full Global Street Eats–style table, plate Neua Yang Nam Tok alongside dishes like Pad Thai, green papaya salad, or grilled skewers. Pile the salad high on a platter, garnish with extra herbs, and let guests spoon it over rice or lettuce leaves for a vibrant, interactive meal.

Final Thoughts

This Neua Yang Nam Tok – Beef Waterfall Salad recipe is a celebration of Thai street food at its best: smoky grilled beef, bright herbs, and a dressing that hits every note—spicy, sour, salty, and just a little sweet. It’s exactly the kind of dish that defines Global Street Eats with Devan Rajkumar: bold, balanced flavors made approachable for the home cook.

Whether you’re exploring Thai cuisine for the first time or adding another favorite to your rotation, this Beef Waterfall Salad delivers big flavor with simple techniques. Explore more Thai and Southeast Asian street food recipes on Gusto TV, and follow Gusto TV on Instagram and YouTube for more recipes, travel inspiration, and behind-the-scenes moments from Global Street Eats.

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