There are a few different kinds of Spicy Beef Salad you can order in Thailand. This version is like the sister of the popular dish “Laab” which is made with ground chicken. Nam Tok is a northeastern Thai dish typically served with sticky rice and fresh vegetables. I chose to make mine without either but instead adding cucumber and tomatoes to the base.
Thai Spicy Beef Salad - Nam Tok
- 1 or 2 high quality cuts of organic beef (NY Strip or Fillet Mignon)
- 3 tablespoons of fish sauce
- 4 tablespoons of lime juice (less if you don’t like it as sour)
- 1-4 fresh Thai chilis cut up
- 1 tablespoon of roasted dried chili’s
- 1/4 cup of cut green onions (the entire thing)
- 1 tablespoon of toasted rice
- 1-2 teaspoons of sugar (to taste)
- 1/2 red onion sliced thin
- Lettuce (optional)
- Cilantro and Mint (optional)
- To make the toasted rice, you can use any asian rice. Toast the rice over medium heat in a frying pan. Move the rice around so it doesn’t burn, the rice should be brown (not black). Place in food processor until a course powder.
- In a medium bowl combine the fish sauce, lime juice, chili’s, sugar, and onions. Set aside while you grill the beef.
- Grill steak to how you like to eat it and let it rest for 10 minutes
- Slice into thin pieces and mix with the dressing
- Pour over sliced cucumbers, tomatoes and lettuce