Thai Waterfall Beef Salad (Nam Tok, 41g Protein)
Nam tok is the Thai grilled beef salad I make when I want a lot of protein and almost no cooking. Each serving lands around 41g of protein from seared lean steak, and the only thing you actually cook is the beef. Everything else is slicing, squeezing, and tossing.
The name means waterfall, supposedly for the juices that drip off the meat as it grills. What it really is, though, is a warm steak salad held together by lime, fish sauce, and toasted rice powder, with more fresh herbs than you think you need. It eats light but keeps you full, which is exactly what you want from a high-protein dinner in summer.
If you have made our Thai pork larb, this is the same family of dish, just built on sliced steak instead of minced pork.
Why this works
Two things carry nam tok. First, a hard sear on dry beef over high heat, then a real rest. The rest is not optional. Slice the steak too early and the juices run out onto the board instead of staying in the meat, and you lose both flavor and that medium-rare center. Second, toasted rice powder. It thickens the dressing so it clings to every slice instead of pooling at the bottom of the bowl, and it adds a nutty, slightly gritty texture that is the signature of this dish.
Ingredient notes
Use a lean, tender cut. Sirloin, flank, or skirt all work. Flank and skirt have the most beefy flavor but must be sliced thin across the grain or they turn chewy.
Toasted rice powder (khao khua) is the one thing worth seeking out. You can buy it at any Thai grocer, or make it in five minutes: toast 2 tablespoons of raw jasmine or sticky rice in a dry pan over medium heat until deep golden, then grind to a coarse powder in a mortar or spice grinder. It keeps for weeks in a jar.
Thai roasted chili flakes (prik bon) are smokier and milder than crushed red pepper. If you only have regular chili flakes, start with half and build up. The dressing should taste aggressive on its own, because the beef and herbs tone it right down.
Thai Waterfall Beef Salad (Nam Tok)
Ingredients
Method
- Pat the steak very dry and season with a pinch of salt. Dry meat is the difference between a real sear and gray steam, so do not skip this.
- Heat the oil in a heavy skillet or grill pan over high heat until it just starts to smoke. Sear the steak 3 to 4 minutes per side for medium-rare, until a deep crust forms. Move it to a board and rest 8 to 10 minutes.
- While the beef rests, stir the fish sauce, lime juice, sugar, and chili flakes together until the sugar dissolves. Taste. It should be sharp, salty, and a little hot.
- Slice the rested steak thinly across the grain. Tip the slices and any juices into a bowl.
- Add the shallots, scallions, and dressing and toss. Add the toasted rice powder and most of the herbs, toss once more, and pile onto a plate. Scatter the rest of the herbs on top and serve right away.
Tips and storage
For meal prep, sear and slice the beef and mix the dressing separately, then store both cold for up to 3 days. Toss with the herbs and rice powder only when you are ready to eat, or the leaves wilt and go dark. Serve it as is for a low-carb plate, or with a scoop of jasmine or sticky rice to stretch it into a fuller meal.
Want more lean-beef ideas in this style? Try our cumin beef stir fry for something hot and fast, or beef bulgogi lettuce wraps when you want the same herby, hands-on eating.
