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Naam Tok (Spicy Thai Beef Salad) Recipe


It's uncommon to see a spicy salad on a menu; they're usually thought of as light, refreshing first courses rather than steak-laden chile fests. This Thai salad is just that: firey hot, tart, and savory with a punch of umami that will satisfy your appetite as well as any entrée.

Click here to see Recipe SWAT Team: Thai Dishes.

Ingredients

For the steak:

  • 3 tablespoons soy sauce (I use gluten-free tamari)
  • 2 tablespoons chile-sesame oil
  • 2 tablespoons fresh lime juice
  • 1 tablespoon miso paste
  • 1 teaspoon sugar
  • 3 cloves of garlic, smashed
  • One 2-inch piece of ginger root, peeled and cut into small chunks
  • 1 pound flank steak

For the dressing:

  • ¼ cup fish sauce
  • 2 tablespoons chile-sesame oil
  • ½ cup fresh mint, chiffonade
  • 1 serrano chile, thinly sliced
  • Juice of 2 limes

For the salad:

  • ½ cup peanuts
  • 4 cups mixed salad greens
  • 1 English cucumber, thinly sliced
  • 1 red onion, thinly sliced into rounds
  • 2 tomatoes, cut into wedges

Directions

For the steak:

Combine all ingredients except for the steak in a small bowl and whisk until smooth. Pour over flank steak and marinate in a covered container or freezer bag overnight in the refrigerator.

Preheat broiler on high. Broil steak for 3 minutes on each side for rare (5 on each side for medium), then remove and allow to rest for 10 minutes.

For the dressing:

Meanwhile, combine all of the ingredients and set aside.

For the salad:

Heat a large, dry sauté pan on medium heat, then toast the peanuts for 3-5 minutes, shaking the pan frequently, until golden brown. Allow to cool, then place in a plastic bag and crush with a rolling pin or wine bottle and set aside.

To serve, plate the salad in this order: greens, cucumber, onion, tomato, peanuts. Slice the steak very thinly and arrange over the salad and then drizzle with 3-4 spoonfuls of dressing and serve.


Keto Spicy Thai Beef Salad (น้ำตกเนื้อ)

Today we’re cooking a Keto spicy Thai beef salad called Nam Tok Neua. Nam Tok means waterfall and Neua is beef. What’s beef got to do with waterfalls? It’s because of the sound that the beef makes while being grilled. As the juices drip onto the hot coals it makes a sound similar to a waterfall. Or at least that’s what I found out was the reason behind the name. This is a meat lovers salad. It really does showcase the beef more than anything. You certainly won’t find yourself wading through lettuce to reach the meat.


Nua Nam Tok Ingredients

½ lb of beef tenderloin or beef steak

2 tablespoons of oyster sauce

2 tablespoons of soy sauce

1/4 cup of sliced red onion

1 tablespoon of ground roasted rice

1 tablespoon of fish sauce

2 tablespoons of lime juice

½ teaspoon of ground red pepper

1 tablespoon of chopped scallion

Nua Nam Tok Methods

  • Marinate the beef with oyster sauce, soy sauce and sugar for at least 30 minutes. Then cook on the grill. Slice the cooked beef in pieces.
  • Meanwhile, add ¼ cup of uncooked rice on a baking sheet and put in a preheated 375 F degree oven for 10-15 minutes until it turns golden. Remove from the oven, let it cool down and grind the rice in a blender. Congratulations! You just made ground roasted rice. Keep your roasted rice in a container. It can stay good for up to 1 month.
  • Add the beef stock in a medium saucepan over medium heat and bring to boil. Add the meat, red onion, 1 tablespoon of roasted rice, fish sauce, sugar and red pepper to the saucepan and use a spatula to combine for a couple minutes.
  • Turn off the stove, add the lime juice, mint leaves and scallion, then combine everything all together.
  • Transfer to a nice plate. You can enjoy this salad with warm sticky rice.

Nua Nam Tok Conclusion

Roasted rice is a versatile ingredient in northeast cuisine, especially in salad dishes. It provides toasted taste and a tantalizing aroma. Technically, you can cook roasted rice in a skillet on medium heat for 10 minutes until golden. Let it cool and grind in a blender. Either way works fine. For more convenience, this food item is also available at many Asian supermarkets. Regardless, I usually prepare it myself and keep it in my pantry ready for use.

In general, Thai chefs use beef with some thin layers of fat to cook on a grill. The meat is very tender and juicy. Lion steak, sirloin steak, rib eye, tenderloin (filet mignon) are great for grilling. If you prefer less fat, beef flank stake is perfect.

This refreshing salad has a nice toasted aroma from the roasted rice, a fresh flavor from the mint leaves and an ideal balance of salty, sweet, tangy and spicy notes. It is so delightful anytime. Do you feel like Thai-Esan food tonight? We have some food shopping to do!


Recipe of Speedy Thai beef salad (nam tok neuha)

You can have Thai beef salad (nam tok neuha) using 10 ingredients and 10 steps. Here is how you achieve it.

Ingredients of Thai beef salad (nam tok neuha)

  1. It’s of Ribeye beef steak.
  2. Prepare 2 of lime or lemon.
  3. You need of Cilantro.
  4. Prepare of Purp shallot.
  5. Prepare of Mint.
  6. Prepare of Rice powder (Khao kuoa).
  7. You need of Fish sauce.
  8. Prepare of Green onion.
  9. Prepare of Red chili powder.
  10. You need of Soy sauce.

Thai beef salad (nam tok neuha) instructions

  1. Marinate steak with soy sauce and crushed pepper.
  2. Take glutonious rice and roast on high heat for 10 min..
  3. Roast until everything is dark.. No white rice..
  4. Let it cool and then crush it or blend it until its a powder.
  5. Like this.
  6. Cook steak to your liking, cut into strips put inside a mixing bowl.
  7. Add powdered rice, chili flakes (semi powder like this photo).
  8. Add 2 heaping tbl spoon of fish sauce and squeeze 1-3 limes or lemon.
  9. Add mint, green onion, cilantro and shallot to the mix. Add more chili, fish sauce or rice if needed. Fix it to your taste..
  10. Enjoy.

Spicy Thai Beef Salad Recipe

If you’re going to have a salad, throw some spicy rare cow on top — right? Right. This easy-to-make Thai menu staple features flank steak marinated in a combination of sweet, spicy, sour, and umami ingredients (thanks, fish sauce!) that will leave you satisfied in ways you never imagined. Once your face stops burning, that is.

Spicy Thai Beef Salad Recipe

  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Serving Size: 4 servings

Ingredients

Steak
  • 3 tablespoons soy sauce
  • 2 tablespoons chili-sesame oil
  • 2 tablespoons freshly squeezed lime juice
  • 1 teaspoon sugar
  • 2 cloves garlic, smashed
  • 1 1-inch piece of ginger root, peeled and cut into small chunks
  • 1 pound flank steak
Salad dressing
  • 1/4 cup fish sauce
  • 2 tablespoons chili-sesame oil
  • 1/2 cup fresh mint leaves, chiffonaded (a.k.a. thinly sliced)
  • 1 serrano chili, thinly sliced
  • 3 tablespoons freshly squeezed lime juice
Salad
  • 1/4 cup peanuts, coarsely chopped
  • 4 cups mixed salad greens
  • 1 seedless cucumber, thinly sliced
  • 1 small red onion small red onion, thinly sliced
  • 2 tomatoes, cut into wedges

Directions

1. Combine all marinade ingredients in a small bowl and whisk until smooth.

2. Pour over flank steak and marinate in a covered container or freezer bag overnight in the refrigerator.

3. Preheat broiler on high. Broil steak for 3 minutes on each side for rare (5 on each side for medium), then remove and allow to rest for 10 minutes.

4. Combine all dressing ingredients and set aside.

5. Arrange tomatoes, cucumbers, onions, and steak slices over salad greens, sprinkle with crushed peanuts, top with dressing and serve


Ingredients for Thai Beef Salad

The recipe breaks the ingredients out into how much you'll need for each part ( marinade, dressing, salad, etc ), but here's your overall shopping list:

  • Steak
  • Cooking oil of your choice
  • Fresh Cilantro
  • Garlic
  • Serrano Pepper or Thai Red Pepper
  • Fish Sauce
  • Fresh Limes ( for Lime Juice )
  • Brown Sugar
  • Romaine
  • Cucumber
  • Tomato
  • Red Onion
  • Green Onion
  • Fresh Mint

Alright - so if you've gathered everything from the list above, you should be all set! The hardest thing to find is likely the fish sauce, but even my local not-exciting-at-all grocery story sells it now, so hopefully you'll have the same experience.

A note: using fresh ingredients is CRUCIAL for this recipe. The tartness of fresh lime, the spice of fresh peppers, crunch of the cucumbers, freshness of the mint leaves -- it all comes together to make this salad a star.

Have you ever had a Thai beef salad? Or maybe you've had this salad by a different name, like Yum Nuea or Yum Nua? I'd love to hear about it in the comments below the recipe.


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click on the link for the recipe ….. Thai Chicken Larb Salad


Ingredients

300 g beef sirloin
1 red onion, thinly sliced
1/2 cucumber, halved and thinly sliced
8 cherry tomatoes, halved
mixed salad leaves

For the dressing
5-10 small garlic cloves (2-3 large ones)
5 bird’s eyes chillies (or finger chillies)
3 tablespoons fish sauce (or salt)
3 tablespoons fresh lime juice
1 tablespoon palm sugar (or brown sugar)

To serve
Fresh coriander leaves
Spring onion, finely chopped
Thai parsley (optional)
Sunflower shoots
Baby watercress


Slice the beef against the grain

One thing to note. And this one makes me crazy. I don’t know how many recipes tell you to slice your steak against the grain.

That’s impossible. Unless you are some sort of knife wielding ninja master. Even then, very close to impossible.

Laying a steak on a board and cutting it into slices is not cutting it against the grain. The grain runs the short way in a sirloin or strip loin.

Lay a steak on a cutting board. The grains run from the cutting board to the top of the steak. Now flip it up on the thin edge. Think you can slice that? That is against the grain.

The way around this is to buy a small roast. Butcher it so you have the grain running long enough to slice. Like a sideways steak. That’s what I do. Then it’s easy to slice across the grain.

Flank steak is the exception. Next time you are in a grocery store look at a flank steak. You can see the grain. Then look at a sirloin. You’ll get it. If you don’t, ask your butcher to explain. It’s worth spending the time to understand.


I LOVE low carb salads! If you like this spicy beef salad, check out my other low carb salads here. Here are a few of my favorites:

    – This naturally healthy and keto recipe is easy, creamy, and full of flavor. – Made with fresh herbs, this bright salad makes the perfect side dish to just about anything. – Marinated artichokes and roasted red peppers star in this arugula-based green salad. – This salad is ready in 10 minutes and perfect to bring to picnics and parties.