The Best Thai Beef Salad (Nam Tok Neua)
This Thai Beef Salad, or Nam Tok Neua, is a vibrant and refreshing dish from the Isaan region of Thailand. Thinly sliced grilled beef is tossed with fresh lime juice, fish sauce, cilantro, mint, and green onions, creating a perfect balance of savory, tangy, and herbal flavors. The addition of toasted rice powder adds a delightful nutty texture, while red pepper flakes give just the right amount of heat.
Ingredients
Marinade Ingredients
- 12 oz Steak Lean cut, like skirt steak or flank
- ½ tsp Black Pepper
- 1 tbsp Oyster Sauce
- 1 tbsp Sweet Soy Sauce
- 1 tbsp Neutral Oil
- 2 tsp Sugar
Salad Ingredients
- ¾ cup shallots finely chopped
- 1.5 tsp red pepper flakes
- 2 tbsp fish Sauce
- 1 cup cilantro rough chopped
- 1 cup mint rough chopped
- ½ cup spring onion diced
- 1.5 tbsp Lime juice
- 2 tbsp Toasted Rice Powder (Khao Khua)
Instructions
Marinate the Beef
- Combine marinade ingredients in a small bowl and mix well. Add the beef ensuring it is fully covered or coated in the marinade. Cover, and place in the fridge for approximately 3 hours. (See Note 1)
Cook the Beef
- Grilling Method: My favorite way and the most traditional way would be over a grill, preferably a wood-fired or charcoal. However, both of these options are significantly more work than a gas grill, which is what we use most often.
- Searing Method : If you don't have access to a grill, searing in a steel frying pan or cast iron skillet over medium to high heat is also great. A bonus of this method is you can collect more beef juices from the cooking process to add to the salad! Cooking time will vary depending on method and preference, but for us, the ideal steak will be medium-rare with a nice crust on the outside.
- Rest: Once the meat is cooked, let the steak rest for at least 5 minutes. This will allow the meat to cool slightly and release delicious juices that you can add to the salad.
Prepare the Salad
- Add Aromatics and Herbs: Combine the herbs, shallots, and spring onions in a large bowl
- Add Beef: Once the meat has rested for a least 5 minutes, slice the beef so that the slices are approximately 1/4 inch in thickness. Add the sliced steak to the bowl, making sure to include any beef juices that may have accumulated. Pour in the lime juice and fish sauce. Most of this liquid will go directly to the bottom of the bowl.
- Mix in Khoa Khua: Add the Khao Khua and pepper flakes. Mix thoroughly, making sure to spread the toasted rice powder evenly. As the salad is mixed, the rice powder will absorb some of the juices at the bottom of the bowl and spread it throughout the salad.
- Serve: serve immediately with jasmine rice.
Notes
Note 1 - Marinade times can be shorter if you are in a pinch but a least an hour is important to impart the necessary flavor. I do not recommend marinating for longer than 12 hours as the meat can start to become too salty and the texture of the meat can start to break down.