Waterfall Beef Salad

Total time:
30 minutes

Authenticity is the name of the game when it comes to the Waterfall Beef Salad, or Nom Tak Neua. No updates, no improvising, no substitutions — this recipe has been passed down in my family for generations and it’s perfect exactly the way it is! This is true, authentic Thai cuisine, and it’s as fun to make as it is to eat. It’s also extremely versatile — serve with rice, roasted veggies or with bibb lettuce for making lettuce wraps. Enjoy!

Ingredients

Marinade:
3-4
cloves of garlic, roughly chopped
black pepper
Golden Mountain seasoning sauce
Salad:
1
lb of flank steak
¼
red onion, thinly sliced
2
scallions, sliced
¼
cup, cilantro, chopped
2
limes, freshly juiced
2
tablespoons of fish sauce
1
tablespoon of dried chili flakes
2
tablespoons of toasted rice powder
fresh mint

Preparation

Step 1

Place flank steak in a freezer bag and add fresh garlic, a few sprinkles of black pepper and a few dashes of seasoning sauce

Step 2

Seal the bag, mix together and allow steak to marinate for about 20 mins

Step 3

Prepare your toasted rice powder by toasting rice in a pan until golden brown, then transfer rice from pan to spice grinder and pulse a few times, until rice has texture of rough, coarse sand

Step 4

Once steak is done marinating, transfer to a hot skillet, flipping once

Step 5

When steak is charred on both sides, remove from skillet and let it rest for 5 mins

Step 6

Thinly slice against the grain and transfer to a large mixing bowl

Step 7

Add chili flakes, red onions, scallions, cilantro, fish sauce, lime juice, toasted rice powder and mint (ripped)

Step 8

Stir until ingredients have blended together

Step 9

Serve with sticky rice, or wrap in large bib lettuce to make lettuce wraps

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