Description
Spicy Grilled Beef Salad, known as Namtok Nuea, is a traditional Thai dish featuring tender grilled beef slices tossed with fresh herbs, roasted rice powder, and a zesty lime and chili dressing. This vibrant salad balances smoky, tangy, spicy, and savory flavors, making it a refreshing yet satisfying meal perfect for warm weather or anytime you crave bold Southeast Asian tastes.
Ingredients
Beef
- 300g beef sirloin or flank steak
- Salt, to taste
- Black pepper, to taste
Salad Dressing and Seasoning
- 2 tablespoons fish sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon toasted rice powder (khao khua)
- 1 teaspoon palm sugar or brown sugar
- 1-2 dried red chilies, toasted and crushed (adjust to taste)
Vegetables and Herbs
- 1/2 red onion, thinly sliced
- 2 green onions, chopped
- 1/4 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- Optional: 1-2 Thai bird’s eye chilies, thinly sliced for extra heat
Instructions
- Prepare the Beef: Season the beef steak with salt and black pepper on both sides. Preheat a grill or grill pan to medium-high heat.
- Grill the Beef: Place the steak on the grill and cook for about 3-4 minutes on each side for medium-rare, or longer based on your preferred doneness. Once cooked, remove from the heat and let it rest for 5 minutes to retain juices.
- Slice the Beef: Thinly slice the rested beef against the grain into bite-sized pieces and place in a mixing bowl.
- Prepare the Dressing: In a small bowl, whisk together fish sauce, fresh lime juice, toasted rice powder, palm sugar, and crushed dried chilies until the sugar dissolves and the dressing is well combined.
- Combine Salad Ingredients: Add thinly sliced red onions, chopped green onions, cilantro, mint, and optional fresh chilies to the beef. Pour the dressing over the mixture and toss gently to coat all ingredients evenly.
- Serve: Transfer the salad to a serving plate and garnish with extra herbs if desired. Serve immediately, optionally with sticky rice or fresh vegetables on the side.
Notes
- To make toasted rice powder (khao khua), dry roast uncooked sticky rice grains in a pan over medium heat until golden brown, then grind to a fine powder.
- Adjust the chili amount to control the heat level to your preference.
- Letting the beef rest after grilling is important to keep it juicy.
- This salad is best enjoyed fresh; avoid making it too far in advance to keep the herbs vibrant.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Grilling
- Cuisine: Thai
