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Get your hands on Marion's NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Get your hands on Marion’s NEW cookbook, Always Delicious. Shop now (we ship worldwide!)

Spicy Thai Grilled Beef Salad (Nam Tok Nuea)

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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.

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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.

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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.

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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.

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