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Thai waterfall beef salad with sliced steak, shallots, mint, cilantro, and chili flakes in a rustic bowl

Thai Waterfall Beef Salad (Nam Tok)

Seared lean steak sliced thin and tossed with lime, fish sauce, toasted rice powder, shallots, and a heap of mint and cilantro. About 41g of protein per serving and barely any cooking.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 2 servings
Calories: 405
Ingredients Method

Ingredients
  

  • 400 g lean sirloin or flank steak about 14 oz, 1 inch thick
  • 1 tbsp neutral oil for searing
  • 2.5 tbsp fish sauce
  • 3 tbsp fresh lime juice about 2 limes
  • 1 tsp sugar or palm sugar
  • 1 tbsp toasted rice powder (khao khua) see ingredient notes
  • 1 tsp Thai roasted chili flakes or to taste
  • 3 shallots thinly sliced
  • 2 scallions sliced
  • 1 cup mint leaves loosely packed
  • 1 cup cilantro leaves and tender stems

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Slice the rested steak thinly across the grain. Tip the slices and any juices into a bowl.
  5. 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.