Neu Nam Tok- Thai Beef Waterfall Salad Recipe

Ingredients

• 12 ounce Steak ( Sirloin or substitute Flank Steak)
• 1/4 Red Onion (Sliced thin)
• 1 Stalk Green Onion (Chopped)
• 2 tablespoon Cilantro (Chopped fine, leaves and stems)
• 2 tablespoon Mint Leaves (Left whole)
• 1 tablespoon Toasted Rice Powder (See instructions on how to make your own)
• 1 tablespoon Fish Sauce (Have more on hand if needed)
• 1 Lime (Have more on hand if needed)
• 1 tablespoon Ground Thai Chili's (Can sub red pepper flakes, and use more or less depending on your spice tolerance.)
• 1/2 teaspoon Sugar (Optional (if you prefer to have some sweetness in your dressing) I don't add any.)

Instructions

1. 1

   Remove Steak from the refrigerator at least an hour before cooking. Pat the steak dry and salt on both sides. Rest on the countertop on a plate.

2. 2

   Toast (glutinous) rice grains in a skillet, optional with lime leaves. Once they grains are golden brown, place them in a spice grinder or blender till a fine powder forms.

3. 3

   Grill steak or cook on a cast iron skillet on the stove. Depending on the steak thickness, I recommend 4 minutes on each side for Medium. Use an instant thermometer for accurate results. The lime juice will cook the steak more, so medium is preferred.

4. 4

   Once the steak is cooked, allow to rest for 10 minutes on a cutting board then slice thin against the grain.

5. 5

   In a bowl mix fish sauce, lime juice, chili powder, and toasted rice powder.

6. 6

   Add sliced steak, red onion, green onion, cilantro, and mint leaves to a large bowl. Pour dressing in and mix well. Taste and add additional fish sauce or lime juice if needed.Serve with lettuce leaves, extra herbs, sliced cucumbers, and Thai Sticky rice.