Nam Tok Beef : Thai Steak Salad
Let’s eat waterfall (“Nam Tok”)! Up your salad game with Nam Tok Beef. This Thai steak salad had bold flavor from juicy grilled beef, fresh herb, and zesty dressing. Perfectly balanced on its own or with sticky rice. It’s a salad you’ll actually crave!
What is the Difference between Laab (Larb) and Nam Tok?
Laab (or Larb) and Nam Tok (Meaning waterfall in Thai) are two beloved Thai salads, but they have some key differences. Laab is a minced meat salad, often made with ground pork, beef, fish, and chicken, which is gently cooked with a small amount of water to soften the meat without browning. This results in a tender, delicate texture. Nam Tok, on the other hand, is a steak salad, where the beef is grilled or seared to create a flavorful crust before being sliced into thin strips. Both dishes share similar herb, spice, and seasoning profiles, but Nam Tok’s grilled preparation gives it an added depth and smoky flavor.
Choosing the Perfect Cut for Grilling Steak
When grilling steak for dishes like Nam Tok Beef, cuts that stay tender and flavorful with a nice sear are ideal. London Broil, often from the top round, is a great option because it’s lean yet absorbs marinades well and grills beautifully with a good char. Other cuts like flank, sirloin, or ribeye are also popular for grilling, each adding their own unique texture and flavor profile.
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Marinade and Seasoning for Nam Tok
In my biased opinion, Thai/Lao-style steak is much more flavorful than Western-style steak. This is because the beef is well-seasoned before cooking and typically has less fat. We don’t add butter to the meat, but once this marinade meets the grill, the aroma alone will make your neighbors hungry! See the image below for a list of herbs and seasonings.
How to Make Nam Tok
Start by marinating the steak with classic Thai seasonings to infuse it with rich flavors. Grill or sear the beef to get a good char, enhancing its taste and texture. Once cooked to your desired doneness, slice the steak thinly and toss it with fresh herbs like mint and cilantro, along with shallots, toasted rice powder, and a zesty lime-based dressing. The result is a refreshing, flavorful salad that perfectly balances savory, tangy, and aromatic notes.
Different Methods for Cooking Steak
You can cook the steak in a traditional grill, in a pan, or even in an air fryer—don’t you love technology? My steak was fairly thick (about 1.5 inches), so after marinating it for 10–15 minutes, I air-fried it at 400°F for 10 minutes. Let the steak rest for another 10 minutes before slicing to retain its juices while you prepare the dressing and other components of the meal. The level of doneness is up to your preference. I recommend medium to medium -well doneness. For more information, see the details below from SouthernLiving.com.
Rare (very red-pink): 125°F-130°F ; Estimated Cook Time: 8 minutes
Medium Rare (pink): 130°F-135°F; Estimated Cook Time: 9 minutes
Medium (light pink): 135°F-140°F; Estimated Cook Time: 10 minutes
Medium-Well: 140°F-150°F; Estimated Cook Time: 11 minutes
Well-Done: 155°F or above; Estimated Cook Time: 12 minutes or more.
Is Toasted Rice Powder Necessary for Nam Tok?
I honestly can’t recall having Nam Tok without toasted rice powder, or khao khua, back home. This recipe only requires a small amount, but it’s essential for adding a nutty flavor and texture. Since toasted rice powder absorbs moisture, I like to use extra dressing in the dish and add the rice powder last. If you’re on a special diet like Keto, feel free to omit it. Learn more about toasted rice powder, including how to make and store it, at this link.
What to Serve with Nam Tok Salad?
Nam Tok pairs perfectly with sticky rice and fresh vegetables. That’s why you won’t see many big leafy greens in the salad itself—they’re traditionally served on the side. Fresh vegetables that complement this steak salad include cucumbers, green beans, long beans, lettuce, and cabbage. However, if you’d like to improvise and mix everything together, I won’t judge! I’ve done that myself a few times when I want to keep the dish low in carbs by skipping the sticky rice—although it does feel like sadness. I love carb too much:(.
If You Love Nam Tok, You’ll Love These Dishes.
- Weeping or Crying Tiger Steak
- Laab (Larb) Moo
- Sticky Rice
- Gaeng Om Neau (Isan Style Herbal Curry with Beef and Dill)
- Gaeng Om Gai (Isan Style Chicken Curry)
- Sai Krok (Thai/Lao) Sausage
Storing and Reheating Nam Tok
Nam Tok is best enjoyed the same day, but if you happen to have leftovers (though that’s unlikely!), store them in an airtight container. Keep the dish refrigerated for up to 2 days, and simply microwave or warm it up on the stove. While the mint and cilantro may turn brown, the flavor will still be delicious. To freshen it up, you can add more fresh herbs after reheating for an extra burst of flavor.
Nam Tok Beef : Thai Steak Salad
Equipment
- 1 mixing bowl
- 1 skillet (or air fryer)
Ingredients
For Steak Marinade
- 4 tbsp oyster sauce (or Hoisin sauce)
- 1 tbsp fish sauce
- 1 tsp sugar (or granulated monk fruit)
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp vegetable oil (I use avocado oil.)
For the Salad
- 1 lb steak (your favorite cut grilling steak)
- ⅓ cup shallots (or half yellow or red onion thinly sliced or chopped)
- 3 green onion (chopped)
- ¼ cup mint
- 1 cucumber
- 1 cup long beans (or green beans optional – serve on the side)
For the Dressing
- 4 tbsp lime juice fresh (if not it's still better to use fresh lemon than the bottled lime juice)
- 3½ tbsp (3 and a half tablespoon) fish sauce
- ¼ tsp sugar
- 1 tsp chili flakes (or as much as your heart can handle.)
- 1 tbsp toasted rice powder (Khao Khua)
Instructions
Marinade Steak
- Poke the steak with a fork so the marinade can penetrate quickly. Marinate the steak with oyster sauce, sugar, black pepper, garlic powder, and oil, then set it aside for at least 10–15 minutes.
- Meanwhile, if you don’t have toasted rice powder on hand, now is a good time to make some. Simply toast uncooked, unwashed rice (1/4 cup is plenty) over medium-low heat without oil until golden. Let it cool for at least 5 minutes, then grind into a coarse powder and set aside.
Cook the Steak
- Air Fry Method : Air fry the steak at 400°F for 10 minutes, then let it sit for another 10 minutes before slicing.
- In the skillet : On medium heat, add 1 tablespoon of oil to the skillet. Cook the steak for about 4–5 minutes on each side, then let it sit for another 10 minutes before slicing.
Make the Dressing and Assemble
- In a mixing bowl, combine lime juice, fish sauce, chili flakes, and sugar. Adjust the taste to your liking.
- Chop the mint, green onion, cilantro, and shallots, then mix them with the dressing.
- Thinly slice the steak and combine it with the herbs and dressing. Add toasted rice powder and stir to combine.
- Serve with rice (sticky rice) or /and vegetables like cucumbers and long beans. Enjoy!
Video
@stickyricethaikitchen Nam Tok : Thai Grilled Steak Salad Ingredients ⬇️ For Steak Marinade 4 tbsp oyster sauce (or Hoisin sauce) 1 tbsp fish sauce 1 tsp sugar (or granulated monk fruit) 1 tsp black pepper 1 tsp garlic powder 1 tbsp vegetable oil (I use avocado oil.) For the Salad 1 lb steak (your favorite cut grilling steak) ⅓ cup shallots (or half yellow or red onion thinly sliced or chopped) 3 green onion (chopped) ¼ cup mint 1 cucumber 1 cup long beans (or green beans optional – serve on the side) For the Dressing 4 tbsp lime juice fresh (if not it’s still better to use fresh lemon than the bottled lime juice) 3½ tbsp (3 and a half tablespoon) fish sauce ¼ tsp sugar 1 tsp chili flakes (or as much as your heart can handle.) 1 tbsp toasted rice powder (Khao Khua) #thanksandgiving#namtok#namtokbee#grilledsteak#steaksalad#thaisteaksalad#thaicooking#thaifood#homemadefood#laofood#tiktokfood#easyrecipe#highprotein#simplemeal
♬ เฮือน – ToonPinSing
